Healthy chicken stir-fry
Make this nutritious, veg-packed stir-fry when you need dinner fast – and if you like a hit of spice, add some chilli to the rich peanut dressing
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 65g brown basmati rice
- 2tsp rapeseed oil
- 15g ginger, peeled and cut into thin matchsticks
- 2small red onions (160g), cut into wedges
- 160g broccoli, broken into florets, stem finely chopped
- 2carrots (160g), halved lengthways, then cut into diagonal slices
- 1red chilli, finely chopped (optional)
- 200g chicken breast, cut into thin strips
- ½tsp ground cumin
- 1tbsp crunchy peanut butter
- 1tbsp wheat-free tamari
- 1tbsp brown rice vinegar
Instructions
Step 1
Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.Step 2
Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.Step 3
Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.