Asian Style Chicken Stir Fry with Rice
Easy difficulty | Good source of vitamin C and iron
1kg chicken breast, cut into strips
1 medium red capsicum, sliced
4 medium carrots, sliced
3 cups broccoli
6 cups baby spinach leaves
2 cups uncooked basmati rice
4 teaspoons minced garlic
8 tablespoons soy sauce
2–4 teaspoons minced chilli
2 tablespoons olive oil
1 medium red onion, sliced
Cook rice following packet directions.
Meanwhile, stir fry the chicken in half the oil until golden brown and cooked through. Remove from the pan.
Stir fry onion, garlic and chilli in the remaining oil until onion is soft. Add all vegetables except for the baby spinach and cook until a little bit soft. Return the chicken to the pan with soy sauce and baby spinach just before serving.
Serve with rice.
Basmati rice has a medium GI, which means it is absorbed more slowly into the bloodstream than other types of white rice such as jasmine. This helps keep you fuller for longer and is also great for controlling blood glucose levels for diabetics.
Always trim the fat off your chicken before you cook it.
Leftover stir fry is great for lunch.