When you’re battling fussy eaters, ASD kids, or food intolerances, there’s a lot to consider, which is why this Easy Chicken Stir Fry is a great option.
Not only is it really simple to put together, perfect for a last minute dinner, it’s also healthy and satisfying. They key is the simpleness to the recipe, there are no real ‘allergens’ in there such as coconut milk or peanut which a lot of stir-fry and Asian recipes contain. Best of all, it is tasty enough for the whole family to enjoy it! In fact, I’m having it for dinner tonight!
While this version of the recipe contains chicken, it could be quite simply adapted for beef, lamb, or even minced meat.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 750 grams Chicken Strips
- 1/2 tbsp Olive Oil
- 1 Clove Of Garlic crushed
- 1 tsp Ginger grated
- 1 Spring Onion chopped
- 1/2 Capsicum finely diced/sliced
- 1 small Zucchini finely diced/sliced
- 1 medium Carrots finely diced/sliced
- 1 tsp Ground Coriander
- 250 grams English Spinach
- 100 grams Mung Bean Sprouts
- 2 tbsp Light Gluten Free Soy Sauce
- 1 tsp Chicken Stock Pwder or chicken salt
- 3 cups Cooked Rice
- Season chicken strips with soy sauce, garlic, ginger and ground coriander. Set aside to marinate.
- Prepare vegetables by slicing or dicing finely to allow for fast cooking. You can add other vegetables if you want to those included in the recipe list, such as mushrooms, broccoli or cauliflower.
- Heat oil over a pan on a medium heat until quite hot. Add chicken and brown.
- Add vegetables and stir fry for a few minutes. Then pour over chicken stock and allow cook until tender, but not soft.
- Serve in bowls over cooked rice.