This chicken stir-fry is about as easy as it gets! It’s quick to make and I use whatever I can find in the fridge. A great way to use up odd bits of vegetables or salad. It starts with some strips of chicken breast, although chicken thighs or beef also work well. I like to start with the chicken, garlic, chilli and ginger when I am making a stir-fry because as they brown, they create a layer of flavour in the pan. When the veggies go in, they pick up some of that flavour and then develop their own.
INGREDIENTS
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1 lb boneless, skinless chicken cut into strips
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pepper to taste
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2 tbsp olive oil divided
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A handful of green veggies – I used Kale but Broccoli, Green Beans, Mange Tout or even lettuce work well
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1/2 yellow or red bell pepper cut into thick slices
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2 spring onions cut into 1 inch pieces
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A thumb sized piece of ginger cut into slices
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2 garlic cloves cut into slices
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A green or red chilli sliced – remove the seeds!
STIR FRY SAUCE
• 1 tsp honey
• 3 tbsp low sodium soy sauce
METHOD
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Add one tablespoon of olive oil to a large frying pan or wok and heat over medium high heat.
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Start cooking the chicken then add the garlic, ginger, chilli, and season with pepper.
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Cook for 3 -5 minutes or until the chicken is cooked through.
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Add the honey and soy sauce and mix well, coating all the chicken.
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Add kale and bell pepper, and cook, stirring occasionally, just until crisp tender.
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Serve with rice or noodles if desired.