Chicken stir fry

Are you dumping your Friday night takeaway? Then look no further than Zoe’s chicken stir fry – it’s quick to make and super tasty

1 ratings

30 minutes
Serves 6
2 of 5 a day

Recipe by: Zoe Griffiths | Nutritionist

I created this recipe to show a quick, easy and affordable way of making a stir fry using lots of different veg. This is the recipe I make when I haven’t had time to plan an evening meal in advance. You can use any leftover veg you have that needs eating up, frozen or tinned, or veg in season. Choose a variety of colours and textures to make a healthy, quick and colourful dish.

Ingredients

1 tablespoon vegetable oil
350g skinless chicken breast, cut into strips
500g mixed vegetables such as mushrooms, Savoy cabbage, onions, broccoli or carrots, cut into batons or slices
1 orange, juiced
1 tablespoon reduced-salt soy sauce
1 tablespoon cornflour

Method

Mix the orange juice, soy sauce and cornflour together in a mug.
Heat the oil in a wok or frying pan on a high heat.
Add the chicken and stir fry for 3-4 minutes
Add the veg and stir fry for a further 4-5 minutes until the chicken is cooked. The veg may be bulky initially but it will soon reduce in size after cooking. The veg should still be crunchy when cooked.
Give the orange juice, soy sauce and cornflour mixture a quick stir and add to the stir fry. Stir it thoroughly into the mixture.
Serve with rice or noodles.

Time/money savers

If using frozen prawns, they can be defrosted quickly in cold water.