Chicken Vegetable Stir-Fry

Chicken breast and colorful vegetables tossed in a hot wok and coated in a glossy ginger, garlic and soy sauce. Fast, light and high in protein.

Ingredients

• 600 g chicken breast
• 200 g broccoli
• 150 g (1) red bell pepper
• 150 g (1 large) carrot
• 150 g (1 medium) zucchini
• 150 g mushrooms
• 150 g (1 large) onion
• 10 g (3 cloves) garlic
• 10 g (2 cm piece) fresh ginger
• 60 g (4 tbsp) soy sauce
• 10 g (2 tsp) sesame oil
• 35 g (2½ tbsp) sunflower oil
• 10 g (1 tbsp) cornstarch
• 60 g (4 tbsp) water
• 5 g (2 tsp) sesame seeds

Instructions

1. 1

   Slice the chicken into thin strips. Cut the broccoli into small florets, the pepper, carrot and zucchini into thin sticks, slice the mushrooms and cut the onion into thick wedges. Grate the garlic and ginger.

2. 2

   In a bowl, mix the soy sauce, water, cornstarch and sesame oil until smooth to make the sauce.

3. 3

   Heat the wok over high heat and add half the sunflower oil; stir-fry the chicken for 5-6 minutes until browned at the edges and cooked through, then set aside.

4. 4

   Add the remaining oil; stir-fry the onion, carrot and broccoli for 3 minutes. Add the pepper, zucchini, mushrooms, garlic and ginger and stir-fry 3-4 minutes more, keeping the vegetables crisp.

5. 5

   Return the chicken, stir the sauce again and pour it in; toss for 1-2 minutes until it thickens into a glossy coating.

6. 6

   Sprinkle with sesame seeds and serve hot.

Nutrition

Per serving