Sesame Ginger Chicken Stir-Fry

Calories: 795

Protein: 50g

Carbs: 96g

Fat: 24g

Key Nutrients:

Ingredients

- [ ] 150g skinless chicken breasts, cut into bite-sized pieces

- [ ] 1 tablespoons sesame oil

- [ ] 2 tablespoons soy sauce (or tamari for gluten-free)

- [ ] 2 tablespoons rice vinegar

- [ ] 1 tablespoon fresh ginger, minced

- [ ] 2 cloves garlic, minced

- [ ] 1 tablespoon honey or maple syrup

- [ ] 1 tablespoon sesame seeds

- [ ] 1 red bell pepper, sliced

- [ ] 1 courgette, sliced

- [ ] 1 carrot, julienned

- [ ] 1 cup broccoli florets

- [ ] 1/4 cup spring onions, chopped

- [ ] 1 cup Cooked jasmine rice, for serving

- [ ] Fresh corriander, for garnish (optional)

Instructions

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, minced ginger, garlic, and honey. Set aside.

2. Cook the Chicken: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

3. Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon sesame oil. Add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.

4. Combine and Serve: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sesame ginger sauce and toss everything together until well coated and heated through. Stir in the sesame seeds and green onions.

5. Serve: Serve the stir-fry over steamed jasmine rice and garnish with fresh cilantro if desired.

Notes

You can customise this stir-fry by adding your favourite vegetables or swapping chicken for tofu or shrimp. For extra heat, add a pinch of red pepper flakes or sriracha to the sauce.