This easy chicken stir-fry is packed with flavour, nutrition, and vibrant colours. Perfect for a quick weeknight dinner, it’s a delicious way to enjoy healthy ingredients.
My top tips? Use a hot pan, opt for day-old rice, and add the sauce at the end for the best flavour!
Serves: 2
368 calories per portion
Ingredients:
For the Stir-Fry:
o 200g chicken breast, diced
o 2 tsp curry powder
o 1 red bell pepper, sliced
o 1 courgette, sliced
o 4 spring onions, chopped
o 1 Bok choy, roughly chopped
o 80g tender stem broccoli
o 1 green chili, sliced (optional for heat)
o 3 cloves garlic, minced
o Fresh coriander, chopped (for garnish)
o 100g rice (raw weight)
For the Sauce:
o 30ml soy sauce
o 15ml fish sauce
o Drizzle of honey
o 1 tsp ginger puree
o 1 tsp turmeric
Method:
1. Marinate the Chicken: In a bowl, mix the diced chicken with curry powder until evenly coated.
2. Cook the Chicken: Heat a splash of oil in a wok over high heat. Add the chicken and stir-fry for about 7 minutes, turning occasionally until cooked through and lightly browned.
3. Add the Vegetables: Toss in the sliced red pepper, courgette, spring onions, Bok choy, and tender stem broccoli. Stir-fry for an additional 5 minutes, adding a splash of water to create steam and help the veggies cook.
4. Incorporate the Rice: Add the cooked rice (preferably day-old for the best texture) and stir until well combined and heated through.
5. Mix the Sauce: In a small bowl, combine the soy sauce, fish sauce, honey, ginger puree, and turmeric. Pour the sauce over the stir-fry and stir to combine.
6. Finish and Serve: Once everything is well mixed and heated, remove from heat. Stir in the chopped coriander and serve immediately.
Enjoy your flavourful and nutritious chicken stir-fry!
For questions or feedback, feel free to email me at info@trishalewis.ie.
Watch me make it myself here.
Trisha x