Chicken Stir Fry (DF, GF, NF)

Chicken Stir Fry (DF, GF, NF)

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Chicken Stir Fry (DF, GF, NF)

Ingredients

  •     1 x chicken breast
  •     ¾ tbsp cornstarch
  •     ½ tbsp soy sauce
  •     1 pinch ground ginger
  •     1 pinch garlic powder
  •     3 tbsp olive oil
  •     2 celery, chopped
  •     3 florets of broccoli, chopped
  •     1 carrot, chopped
  •     ¼ onion, chopped
  •     90g brown rice

Method

  1.   Cut the chicken into ½ inch strips. Place the chicken in a resealable plastic bag. Add the cornstarch and toss to coat. 
  2.   In a bowl combine the soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes.
  3.   Meanwhile cook the rice as per the packet instructions. In a large pan, heat 2 tbsps of oil. Remove the chicken from the bag but leave in the marinade. Add the chicken and stir-fry the chicken until no longer pink – for approx.. 3-5 minutes. 
  4.     Remove the chicken and keep warm. Add the remaining oil and stir-fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp but tender.
  5.     Return the chicken to the pan and add the marinade from the bag. Cook until the chicken is warmed through. Keep stirring whilst cooking to prevent the food from sticking.
  6.     Serve the chicken with rice and vegetables.

Nutrition Facts

Chicken Stir Fry (DF, GF, NF)

Ingredients

  •     1 x chicken breast
  •     ¾ tbsp cornstarch
  •     ½ tbsp soy sauce
  •     1 pinch ground ginger
  •     1 pinch garlic powder
  •     3 tbsp olive oil
  •     2 celery, chopped
  •     3 florets of broccoli, chopped
  •     1 carrot, chopped
  •     ¼ onion, chopped
  •     90g brown rice

Method

  1.   Cut the chicken into ½ inch strips. Place the chicken in a resealable plastic bag. Add the cornstarch and toss to coat. 
  2.   In a bowl combine the soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes.
  3.   Meanwhile cook the rice as per the packet instructions. In a large pan, heat 2 tbsps of oil. Remove the chicken from the bag but leave in the marinade. Add the chicken and stir-fry the chicken until no longer pink – for approx.. 3-5 minutes. 
  4.     Remove the chicken and keep warm. Add the remaining oil and stir-fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp but tender.
  5.     Return the chicken to the pan and add the marinade from the bag. Cook until the chicken is warmed through. Keep stirring whilst cooking to prevent the food from sticking.
  6.     Serve the chicken with rice and vegetables.

Nutrition Facts

Reviews

Description

Chicken Stir Fry (DF, GF, NF)

Ingredients

  •     1 x chicken breast
  •     ¾ tbsp cornstarch
  •     ½ tbsp soy sauce
  •     1 pinch ground ginger
  •     1 pinch garlic powder
  •     3 tbsp olive oil
  •     2 celery, chopped
  •     3 florets of broccoli, chopped
  •     1 carrot, chopped
  •     ¼ onion, chopped
  •     90g brown rice

Method

  1.   Cut the chicken into ½ inch strips. Place the chicken in a resealable plastic bag. Add the cornstarch and toss to coat. 
  2.   In a bowl combine the soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes.
  3.   Meanwhile cook the rice as per the packet instructions. In a large pan, heat 2 tbsps of oil. Remove the chicken from the bag but leave in the marinade. Add the chicken and stir-fry the chicken until no longer pink – for approx.. 3-5 minutes. 
  4.     Remove the chicken and keep warm. Add the remaining oil and stir-fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp but tender.
  5.     Return the chicken to the pan and add the marinade from the bag. Cook until the chicken is warmed through. Keep stirring whilst cooking to prevent the food from sticking.
  6.     Serve the chicken with rice and vegetables.

Nutrition Facts

Chicken Stir Fry (DF, GF, NF)

Ingredients

  •     1 x chicken breast
  •     ¾ tbsp cornstarch
  •     ½ tbsp soy sauce
  •     1 pinch ground ginger
  •     1 pinch garlic powder
  •     3 tbsp olive oil
  •     2 celery, chopped
  •     3 florets of broccoli, chopped
  •     1 carrot, chopped
  •     ¼ onion, chopped
  •     90g brown rice

Method

  1.   Cut the chicken into ½ inch strips. Place the chicken in a resealable plastic bag. Add the cornstarch and toss to coat. 
  2.   In a bowl combine the soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes.
  3.   Meanwhile cook the rice as per the packet instructions. In a large pan, heat 2 tbsps of oil. Remove the chicken from the bag but leave in the marinade. Add the chicken and stir-fry the chicken until no longer pink – for approx.. 3-5 minutes. 
  4.     Remove the chicken and keep warm. Add the remaining oil and stir-fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp but tender.
  5.     Return the chicken to the pan and add the marinade from the bag. Cook until the chicken is warmed through. Keep stirring whilst cooking to prevent the food from sticking.
  6.     Serve the chicken with rice and vegetables.

Nutrition Facts

Reviews

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