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Chicken stir-fry
Chicken stir-fry
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Whip up a quick and delicious chicken and rice stir fry for a speedy dinner.
Ingredients:
  • 65g (1/3 cup) jasmine rice
  • 20.00 ml peanut, vegetable or light olive oil
  • 150g chicken tenderloins, sliced
  • 21.00 gm salt-reduced soy sauce
  • 20.00 gm mango ginger chutney
  • 20.00 gm water
  • 1/2 small red capsicum, cut into thin strips
  • 1 small zucchini, cut into thin strips
  • 40g snow peas, topped
Instructions:
  • Prepare the rice according to the package instructions, then drain and keep it warm. In a wok or frying pan, heat 2 teaspoons of oil over high heat until hot. Add the chicken and stir-fry, tossing frequently, for 2-3 minutes until just tender. Transfer the chicken to a plate. Mix together the soy sauce, chutney, and water in a separate bowl and set it aside.
  • In a wok over medium-high heat, sauté the capsicum, zucchini, and snow peas in the remaining 2 teaspoons of oil until tender, about 3-5 minutes.
  • Toss the soy sauce mixture with the chicken in the wok over high heat until the sauce thickens. Serve with cooked rice.

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