A quick and easy, stir-fry recipe that is both healthy and full of flavour. Why we love them so much? Stir fry results in tender-crisp vegetable, which retains more nutrients than if they were boiled. It's a win/ win.
Prep: 15 min
Cook: 15 min
2 tsp sesame oil
250g lean chicken breast, thinly sliced
10og mushrooms, sliced
2 garlic cloves, crushed
1 long fresh red chilli, finely chopped (optional)
150g sugar snap peas, trimmed
200g broccoli, cut into floret
1 small red capsicum, thinly sliced
1 tbs salt-reduced soy sauce
1 tbs oyster sauce
½ cup fresh basil leaves
1 Heat 1 teaspoon oil in a large wok or non-stick frying pan over high heat. Stir-fry the chicken for 2–3 minutes until golden and just cooked through; remove from the wok.
2 Return the wok to high heat, add the remaining oil and stir-fry mushrooms, garlic and chilli for 1 minute. Add the sugar snaps, broccoli, capsicum and 1 tablespoon water and stir-fry for 1–2 minutes.
3 Add chicken and sauces and toss for 1 minute to heat through. Stir through basil leaves and serve with steamed rice or quinoa, sprinkled with sesame seeds, if you like.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer