Chicken and Veggie Stir Fry

Easier than ordering and waiting for a takeaway, this quick fix is one to satisfy even the fussiest of eaters. Low fat, low carb – add whatever veg you like (except ones that are too watery like tomatoes) – what’s not too like about it?

You will need – 2 chicken breasts cut into small cubes

A little olive oil (I used garlic oil for extra flavour)

1 tablespoon wine vinegar, 1 tablespoon soya sauce mixed together

1 red onion, sliced

1 red, 1 yellow pepper, sliced

A few mushrooms, sliced

Asparagus, sliced diagonally

Fresh corainder, finely chopped

Pumpkin seeds, fried for minutes in a dry wok

Salt, pepper

Methodsalad2

Heat the wok with a little oil. Add chicken and brown Throw in the vegetables and stir fry for about 5 minutes. Add the vinegar and soya sauce and continue cooking for 5 minutes. Season.

Sprinkle pumpkin seeds, and chopped coriander on top and serve with rice or noodles.

Bon appétit!

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