Asian Chicken Stir Fry
Nutrition per serving
Calories | 411 kcal |
Protein | 26.6 g |
Carbs | 30.4 g |
Fats | 21 g |
Saturated Fat | 2.9 g |
Monounsaturated Fat | 12.1 g |
Polyunsaturated Fat | 4.3 g |
Sugars | 16.1 g |
Fiber | 10.2 g |
Sodium | 267 mg |
Ingredients
Broccoli florets | |
Olive Oil | |
Chicken Breast | |
Garlic | |
Water Chestnuts, Chinese, (matai) | |
White Button Mushrooms | |
Red Bell Pepper (capsicum) | |
Beans, Green Snap | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Soy Sauce (Low Sodium) | |
Tangerines (mandarin) | |
Toasted Sesame Oil |
1. Crush garlic.
2. Slice mushrooms, water chestnuts, and red pepper.
3. Chop scallions.
4. Peel and segment mandarin.
5. Cut chicken into chunks.
6. Start by steaming the broccoli for 2-3 minutes, rinse in cold water and set aside to drain in a colander.
7. Meanwhile, heat oil in a small frying pan over medium heat. Add the chicken, garlic and cook until juices are clear. Add the water chestnuts, mushrooms, pepper, green snap beans, chopped scallions and soy sauce and cook until vegetables are tender.
8. Add broccoli, warm through, then stir in the mandarin orange sections.
9. Serve in a bowl with a drizzle of toasted sesame oil.