A healthy chicken and vegetable stir fry that all the family can enjoy. Juicy strips of meat and a sauce with plenty of flavour. Such an easy chicken and vegetable stir fry recipe to follow.
- Serves 2
- 1-2 tbsp ground nut or toasted sesame oil
- 1 pack Chicken Mini Fillets, 440g
- 150g mixed vegetables, cut into thin batons or julienne strips
- 100g chopped leafy green, such as choi, spring greens or savoy cabbage
- Sesame seeds
-
For homemade stir-fry sauce: - 1 tbsp honey
- 2 tbsp soy sauce
- 1-2 small fresh chillies
- 2-3 garlic cloves
- (all whizzed up together)
- Slice the chicken mini fillets into think stir-fry strips.
- Heat a wok or large frying pan on a high heat until almost smoking.
- Add the oil and the chicken, tossing quickly to cook. After 3 minutes, add the vegetables and stir-fry sauce and toss or sauté for 2 minutes.
- Add the greens and stir-fry for a further 1 minute, so the leaves don’t wilt completely and still retain some of their fresh texture.
- Sprinkle over sesame seeds and serve immediately with noodles or steamed rice.
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