top of page
Search
Writer's pictureBlanka

Chicken & veggie stir-fry

This chicken & veggie stir-fry recipe is the perfect weekday dinner as you can whip this up in less than 30 minutes and you can have the rest for lunch the next day. It is a well-balanced meal with protein, carbohydrates, fats, and micronutrients. I like using the broccoli, carrot, and pepper combination but feel free to swap the veggies and use something else you prefer. This meal is also great to satisfy your Chinese takeaway cravings as it literally tastes like a healthy Chinese meal but without any additives or flavour enhancers.



Chicken & veggie stir fry

Ingredients:

Serves: 3 Prep time: 10 mins Cook time: 20 mins

  • 4 boneless and skinless chicken thighs

  • 1/2 tsp salt

  • 1 red bell pepper

  • broccoli florets (I used about 2 cups)

  • 2 large carrots

  • basmati rice

For the sauce:

  • 1/4 cup coconut aminos (can use soya sauce)

  • 1/3 cup water

  • 1 tbsp rice vinegar

  • 1 tbsp coconut sugar

  • 1 tbsp fresh grated ginger

  • 1 grated garlic clove

  • 1/4-1/2 tsp lemon zest

  • 1 tbsp potato starch + 2 tbsp water (corn starch/flour would also work)


Instructions:

  1. Heat up your preferred cooking oil in a large wok/pan.

  2. Cut the chicken into smaller cubes, add it to the pan and cook it until it's fully cooked (8-10 mins).

  3. Whilst the chicken is cooking, wash, and prep your vegetables and cook the rice according to instructions (different types of rice will have different cooking times).

  4. Once the chicken is fully cooked, remove it from the pan to a plate and cover it.

  5. Add the vegetables into the same wok/pan and cook them until they softened a bit (do not overcook), it usually takes around 10 mins.

  6. Mix 1 tablespoon of potato starch with 2 tablespoons of water in a small bowl/cup. You have to use starch otherwise you won't get the nice thick, 'Chinese-like' texture. If you don't have potato starch you can also use corn starch/flour or arrowroot flour.

  7. Whilst the veggies are cooking, add all the sauce ingredients to a small saucepan, including the potato starch mixture, and cook it on medium heat for about 5 minutes, stirring regularly.

  8. When the sauce has thickened, turn the heat down and set it on the side.

  9. Once the veggies are softened a bit, transfer the chicken back into the pan, pour the sauce over and let it cook for 2-3 mins.

  10. Serve with any rice you like and garnish it with sesame seeds, flaxseeds, chives, parsley, or spring onion.


bottom of page