Are you dumping your Friday night takeaway? Then look no further than Zoe’s chicken stir fry – it’s quick to make and super tasty
30 minutes
Serves 6
Recipe by: Zoe Griffiths | Nutritionist
I created this recipe to show a quick, easy and affordable way of making a stir fry using lots of different veg. This is the recipe I make when I haven’t had time to plan an evening meal in advance. You can use any leftover veg you have that needs eating up, frozen or tinned, or veg in season. Choose a variety of colours and textures to make a healthy, quick and colourful dish.
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Recipe by: Zoe Griffiths | Nutritionist
I created this recipe to show a quick, easy and affordable way of making a stir fry using lots of different veg. This is the recipe I make when I haven’t had time to plan an evening meal in advance. You can use any leftover veg you have that needs eating up, frozen or tinned, or veg in season. Choose a variety of colours and textures to make a healthy, quick and colourful dish.
Share
Rate
Print
Share
Rate
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Ingredients
1 tablespoon vegetable oil
350g skinless chicken breast, cut into strips
500g mixed vegetables such as mushrooms, Savoy cabbage, onions, broccoli or carrots, cut into batons or slices
1 orange, juiced
1 tablespoon reduced-salt soy sauce
1 tablespoon cornflour
5 A DAY: 2
Method
Mix the orange juice, soy sauce and cornflour together in a mug.
Heat the oil in a wok or frying pan on a high heat.
Add the chicken and stir fry for 3-4 minutes
Add the veg and stir fry for a further 4-5 minutes until the chicken is cooked. The veg may be bulky initially but it will soon reduce in size after cooking. The veg should still be crunchy when cooked.
Give the orange juice, soy sauce and cornflour mixture a quick stir and add to the stir fry. Stir it thoroughly into the mixture.