Main Meals

Jesinta Campbell’s Chicken Stir-fry

13 September, 2017 . 0

Fast and fabulous, this easy chicken dish is packed with greens for a healthy and tasty mid-week meal.

Ingredients

2 chicken breast fillets, thinly sliced
1 tbsp coconut oil
4 spring onions
½ long red chilli, deseeded
Handful snow peas, trimmed
½ head broccoli, cut into bite-sized pieces
Handful green beans, halved
¼ red cabbage, thinly sliced
Handful baby spinach leaves
Fresh basil leaves, for serving
Cooked quinoa, for serving

Marinade

1 long red chilli, seeds included
3 cloves garlic, peeled and grated
2 tbsp sesame oil
3 tbsp tamari

Method

Step 1.

Place all the marinade ingredients and the sliced chicken in a bowl. Marinate while preparing your vegetables.

Step 2.
In a wok or large frying pan over medium heat, add the coconut oil, spring onions and fresh chilli. Sauté until the spring onions are cooked through.

Step 3.
Remove the chicken from the marinade, and reserve the marinade. Add the chicken to the wok and cook halfway through then add the vegetables – this ensures the chicken is tender and not overcooked. Add the reserved marinade and cook until the vegetables are just tender and the chicken is cooked through.

Step 4.
Toss some fresh basil leaves through the stir-fry and serve with cooked quinoa.

Serves 2-4