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Autumn Chicken and Vegetable Stir-Fry
Autumn Chicken and Vegetable Stir-Fry

Autumn Chicken and Vegetable Stir-Fry
A vibrant and nutritious stir-fry featuring seasonal vegetables and lean chicken.
Autumn Chicken and Vegetable Stir-Fry
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 2
    tbsp
     soy sauce
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 150
    g
     brown rice
Preparation Time: 30 minutes
Autumn Chicken and Vegetable Stir-Fry
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Heat olive oil in a large pan over medium heat.
  3. Add minced garlic and grated ginger, sauté for 1 minute.
  4. Add chicken strips and cook until browned.
  5. Add sliced carrots, red bell pepper, peas, and cucumbers to the pan.
  6. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  7. Add soy sauce and stir well to combine.
  8. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 780 g Per 100g
Energy 614 kcal 79 kcal
Protein 45 g 5.8 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 70 g 9.0 g
Fat 20 g 2.6 g
  • 200
    g
     chicken breast
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 2
    tbsp
     soy sauce
  • 10
    g
     ginger
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 150
    g
     brown rice
1
Servings
0

Slice the chicken breast into thin strips.

Heat olive oil in a large pan over medium heat.

Add minced garlic and grated ginger, sauté for 1 minute.

Add chicken strips and cook until browned.

Add sliced carrots, red bell pepper, peas, and cucumbers to the pan.

Stir-fry for about 5-7 minutes until vegetables are tender-crisp.

Add soy sauce and stir well to combine.

Serve the stir-fry over cooked brown rice.

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