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Preparation time
10 to 30 mins
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Serves
Serves 1
Chicken Stir Fry
Method
- Place the chicken in a resealable plastic bag. Add the cornstarch and toss to coat
- In a bowl combine the soy sauce, ginger and garlic powder. Add the mixture to the bag and shake well. Refrigerate for 30 minutes
- Meanwhile cook the rice as per packet instructions. In a large pan, heat 2 tablespoons of oil. Remove the chicken from the bag but leave the marinade in it. Add the chicken and stir-fry until no longer pink - approx 3-5 minutes
- 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
- 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
- Serve the chicken with rice and vegetables
Ingredients
- 1 x chicken breast diced
- 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
