Looking for some tea time inspiration? Try this super quick, super healthy dinner! The Bodychef Asian Stir Fry Chicken & Vegetables is a delicious dish for anyone watching their weight. With less than 300 calories and nearly 40 grams of protein per serving, this is a dish that will fuel your body and keep hunger at bay. Perhaps the best thing about this dish is that it takes 20 minutes or less to cook!


How To Make Asian Stir Fry Chicken And Vegetables Recipe

Serves: 4

Nutritional Information

Nutrition
Typical values as preparedPer 100gPer Portion
Energy kJ531,24
Energy kcal127296
Fat5.7g13.4g
  - of which saturates0.7g1.5g
  - monosaturates3.3g7.8g
  - polyunsaturates1.7g4g
Carbohydrates1.7g4g
  - of which sugars1.5g3.6g
Fibre1g2.3g
Protein16.3g38.2g
Salt0.6g1.5g

Allergens

Soya
Cereals Containing Gluten
Soybeans
Soya Products

Ingredients

  • 30ml Soy Sauce Low Salt
  • 30ml Water
  • 45ml Rapeseed Oil
  • 80g Broccoli
  • 70g green beans
  • 3ea Chicken Breast Fillets
  • 1ea Raw Red Pepper
  • 80g Closed Cup Mushrooms

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
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