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Chicken and Vegetable Stir-Fry
A quick and healthy chicken and vegetable stir-fry, perfect for a weeknight meal.
Prep Time
15 minutes
Total Time
35 minutes
Calories
385 kcal
Difficulty
Easy
Equipment
0 items
Cost
£2.72/serving
Cuisine:
Cooking Style:
Occasion:
Mood:
Ingredients
Servings
4
1lbboneless, skinless chicken breasts, cut into 1-inch pieces
£5.50
1tbspsoy sauce
£0.05
1tbspcornstarch
£0.02
1tbspsesame oil
£0.15
1tbspvegetable oil
£0.01
1onion, thinly sliced
£0.40
2cloves garlic, minced
£0.10
1inch ginger, minced
£0.20
1red bell pepper, thinly sliced
£0.80
1green bell pepper, thinly sliced
£0.70
1cupbroccoli florets
£0.90
1cupsliced carrots
£0.30
0.5cupsnow peas
£0.75
0.3cupchicken broth
£0.10
2tbspsoy sauce
£0.05
1tbsphoney
£0.15
1tsprice vinegar
£0.03
0.5tspred pepper flakes(optional)
£0.05
Cooked rice, for serving
£0.50
Sesame seeds, for garnish(optional)
£0.10
Total Cost
£10.86
£2.72 per serving
Instructions
- 1.In a bowl, combine chicken, 1 tbsp soy sauce, and cornstarch. Toss to coat and set aside.
- 2.In a large wok or skillet, heat sesame oil and vegetable oil over medium-high heat.
- 3.Add onion and cook until softened, about 3 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- 4.Add chicken and cook until browned and cooked through, about 5-7 minutes.
- 5.Add bell peppers, broccoli, and carrots. Cook until slightly tender-crisp, about 5 minutes.
- 6.Add snow peas, chicken broth, 2 tbsp soy sauce, honey, rice vinegar, and red pepper flakes (if using). Bring to a simmer and cook until sauce has thickened slightly, about 2-3 minutes.
- 7.Serve over cooked rice and garnish with sesame seeds, if desired.
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My Notes
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Nutrition Information
Nutrition per serving (350g)
385 kcal / 1611 kJ
Carbs
26g
10% of RDA
Fat
15g
21% of RDA
Protein
35g
70% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
11 g
12% of RDA
Sodium
950 mg
41% of RDA
Saturated Fat
3 g
15% of RDA
Wine Pairings
No wine pairing suggestions available for this recipe.
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