Chicken and vegetable stirfry
The ginger and sesame flavour of this stir-fry will work well with a variety of vegetables.
262 cal Serves 4
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Step 1In a bowl, toss chicken with ginger, curry and pepper.
Step 2In a nonstick skillet heat, 1 tsp (5 mL) of the oil and brown chicken. Remove to plate.
Step 3Return skillet to medium heat and add remaining oil. Cook onion and garlic for 2 minutes to start softening. Add vegetables and chicken.
Step 4In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer. Cover and cook for about 5 minutes or until chicken is no longer pink inside.
Step 5Sprinkle with sesame seeds before serving, if using.
Step 6Enjoy this over steamed brown rice or quinoa.
Per serving (1 portion)
- 28 g
- 196 mg
- 595 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- 63 mg
- 26 g
- 5 g
- 7 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.
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