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Chicken and Vegetable Stir Fry

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You'll be surprised at how easy it is to make this Asian-inspired Chicken and Vegetable Stir Fry. Bonus: it's cheaper, healthier, and more delicious than your typical Chinese takeaway. Great served over hot, steamed rice. Serve our Coconut Cashew Chia Pudding for dessert.
INGREDIENTS
METHOD

  • 1 cup carrot, grated
  • 1 cup zucchini, grated
  • 2 cups uncooked chicken breast
  • 1 tbsp oil
  • 1 tbsp nut butter (peanut or any other nut you like)
  • Sesame seeds, to garnish (optional)
  • 10 MINS
  • Fry
  • dinner
  • Gluten Free
    CASEIN FREE

Nutrition

  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sat 0
  • fibre 0
  • sugar 0
  • salt 0
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Chicken and Vegetable Stir Fry

INGREDIENTS

  • 1 cup carrot, grated
  • 1 cup zucchini, grated
  • 2 cups uncooked chicken breast
  • 1 tbsp oil
  • 1 tbsp nut butter (peanut or any other nut you like)
  • Sesame seeds, to garnish (optional)

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By

You'll be surprised at how easy it is to make this Asian-inspired Chicken and Vegetable Stir Fry. Bonus: it's cheaper, healthier, and more delicious than your typical Chinese takeaway. Great served over hot, steamed rice. Serve our Coconut Cashew Chia Pudding for dessert.

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METHOD

1.

Finely grate the carrots and zucchini. Dice up raw chicken breast into bite-size pieces.

2.

In a pan, sauté chicken, zucchini, and carrots in oil until chicken is cooked through.

3.

Once chicken is cooked, add the nut butter and cook for another 1-2 minutes. Add a little water or broth if necessary.

4.

Season to taste, garnish with sesame seeds if desired, and serve.

  • 10 MINS
  • Fry
  • dinner
  • Gluten Free
    CASEIN FREE
  • kcal 0
  • protein 0
  • carbs 0
  • fat 0
  • sats 0
  • fibre 0
  • sugar 0
  • salt 0

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