Stir Fried Chicken and Vegetable

Total Time

32 min

Preparation Time

20 min

Cooking Time

12 min

535

Ingredients (4 Servings)

  • 2 skinless chicken breast fillets, about 350g in total
  • 2 teaspoons cornflour
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons sunflower oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 red or green capsicums, thinly sliced
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 115g button mushrooms, sliced
  • good pinch of freshly ground black pepper

Directions

  • Dry the chicken fillets with paper towels and cut off any fat. Cut each fillet across at an angle into very thin slices.
  • In a small bowl, mix together the corn flour, stock and soy sauce. Set aside.
  • Heat the oil in a wok or non-stick frying pan over high heat until a piece of capsicum sizzles when added to the oil. Add the garlic and ginger and stir-fry for 1–2 minutes or until lightly browned and fragrant.
  • Add the chicken slices to the wok and stir-fry for 3–4 minutes or until browned and cooked through. Using a slotted spoon, transfer the chicken to a bowl.
  • Allow the oil in the wok to reheat, and then add the sliced vegetables. Stir-fry for about 4 minutes or until softened and lightly browned.
  • Return the chicken and its juices to the wok and stir in the corn flour mixture. Cook, stirring, until the liquid comes to the boil and thickens slightly. Season with pepper, and then serve.

Nutrition

Per serves
  • Protein :- 39.1g
  • Fat :- 3g
  • Fiber:-1g
  • Sudium:=281mg
  • Carbohydrates:- 31.1g