A delicious balanced chicken and vegetable stir-fry featuring lean meat and a selection of fresh vegetables.
Cook rice following packet directions.
While cooking, heat oil in a wok or large pan and stir-fry chicken until almost cooked.
Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes.
Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes.
In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce.
Pour into stir-fry and heat through.
Use lean pork loin instead of chicken.
Try noodles instead of rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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