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Healthy chicken stir-fry

Recipe (2)

Whip up a speedy and nutrient-packed stir-fry for a quick dinner fix. For an extra kick of flavor, consider spicing it up with some chili in the luscious peanut dressing.


  • 65g brown basmati rice
  • 2 tsp olive 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/ soy sauce/ fish sauce
  • 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.


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