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
Ingredients
Directions
-
Step 1
In a bowl, toss chicken with ginger, curry and pepper. -
Step 2
In a nonstick skillet heat, 1 tsp (5 mL) of the oil and brown chicken. Remove to plate. -
Step 3
Return skillet to medium heat and add remaining oil. Cook onion and garlic for 2 minutes to start softening. Add vegetables and chicken. -
Step 4
In 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 5
Sprinkle with sesame seeds before serving, if using. -
Step 6
Enjoy this over steamed brown rice or quinoa.
Nutritional information
Per serving (1 portion)
- Calories
- 262
- Protein
- 28 g
- Sodium
- 196 mg
- Potassium
- 595 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- Cholesterol
- 63 mg
- Carbohydrates
- 26 g
- Fibre
- 5 g
- Sugars
- 7 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.
