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Asian Stir Fry Chicken And Vegetables

How To Make Asian Stir Fry Chicken And Vegetables Recipe

Serves: 4

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ5251,227
Energy kcal125293
Fat5.7g13.3g
  - of which saturates0.6g1.5g
  - monosaturates3.3g7.8g
  - polyunsaturates1.7g4g
Carbohydrates1.6g3.7g
  - of which sugars1.3g3g
Fibre1.2g2.7g
Protein16.2g37.9g
Salt0.1g0.2g

Allergens

Soya

Ingredients

  • 30ml Water
  • 45ml Rapeseed Oil
  • 80g Broccoli
  • 3ea Chicken Breast Fillets
  • 1ea Raw Red Pepper
  • 80g Closed Cup Mushrooms
  • 70g Frozen Green Beans
  • 30ml Tamari

Cooking Instructions

1. Get the chicken breasts and cut the breast in half vertically, then cut thin slices with each half prepare the veg, peppers into thin strips, mushrooms nicely sliced or quartered depending on what type they are, cut the green beans and broccoli into small bite size pieces. Fry off the chicken, stir frying quite quickly over a fairly high heat remove the chicken to a bowl, add the remaining oil to the pan, add the veg and stir fry for about 4 min, it is important that the veg retains its colour. Put the chicken back in the pan add the water and soy sauce and stir fry for an additional few minutes. Add the spinach and put lid on for a few mins till wilted then put mix into 500 containers