Takeaway stir-fry is usually oily, making what could be a healthy dish into one that isn’t kind to your hips – or your cholesterol. The problem is easily fixed with our Healthy Chicken Stir-fry.
Time: 25 minute
- 450g chicken breast
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon olive oil
- 1 clove garlic, chopped
- 1 teaspoon ginger powder
- 1 tablespoon olive oil
- 1 carrot, sliced
- 1/2 cup snow peas
- 1 broccoli, cut into florettes
- 1 red capsicum
- 1 teaspoon water
- 1 tablespoon toasted sesame seeds
Cut the chicken into strips and marinate in a shallow bowl with the soy sauce, vinegar, teaspoon of oil, garlic and ginger for 10 minutes. In a wok, heat the remaining oil and add the chicken and stir-fry for two to three minutes, until just cooked. Remove the chicken from the wok and set aside.
Into the wok, add the vegetables and water. Stir and then cover and steam until vegetables are tender, about five minutes. Mix in the cooked chicken, sprinkle with toasted sesame seeds and serve with steamed basmati or jasmine rice.
Serving suggestion: feel free to add or omit ingredients to suit your taste