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Chicken stir-fry

 

Method 1

Ingredients
65g brown basmati rice
2 tsp rapeseed oil
15g ginger, peeled and cut into thin matchsticks
2 small red onions (160g), cut into wedges
160g broccoli, broken into florets, stem finely chopped
2 carrots (160g), halved lengthways, then cut into diagonal slices
1 red chilli, finely chopped (optional)
200g chicken breast, cut into thin strips
½ tsp ground cumin
1 tbsp crunchy peanut butter
1 tbsp wheat-free tamari
1 tbsp brown rice vinegar


STEP 1
Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min.

STEP 2
Tip in the chicken and cumin, stir-fry briefly, then add the broccoli florets and 3 tbsp water. Cover and leave to steam for 3-4 mins, or until the broccoli florets are just tender and the chicken is cooked through.

STEP 3
Meanwhile, mix the peanut butter with the tamari and vinegar. Stir the sauce into the veg and chicken, then serve over the cooked rice.



Here are a few healthy chicken stir-fry recipes and ingredients you can use: 

1. **Chicken and Vegetable Stir-Fry:**
Ingredients: 
- Chicken breast, sliced
- Mixed vegetables (such as bell peppers, broccoli, snow peas, carrots)
- Garlic and ginger, minced
- Soy sauce
- Sesame oil
- Cornstarch
- Olive oil
- Salt and pepper to taste

2. **Honey Garlic Chicken Stir-Fry:**
Ingredients: 
- Chicken thighs, diced
- Broccoli florets
- Red bell pepper, sliced
- Green beans
- Honey
- Garlic cloves, minced
- Soy sauce
- Rice vinegar
- Olive oil
- Cornstarch
- Salt and pepper to taste

3. **Pineapple Chicken Stir-Fry:**
Ingredients: 
- Chicken tenderloins, thinly sliced
- Pineapple chunks
- Red onion, sliced
- Bell peppers, diced
- Teriyaki sauce
- Ginger, minced
- Soy sauce
- Cornstarch
- Olive oil
- Salt and pepper to taste



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