10-Minute Stir Fry

A throw together kind of night!

INGREDIENTS

• 200g cooked rice, prepared as per the packet instructions

• 300g raw chicken thigh, cut into bite size pieces

• 2 cups of vegetables, roughly chopped - we used capsicum, carrot, and broccoli

• 10g sesame seeds

• 1 Tbsp neutral oil

• 2 cloves of garlic, finely sliced

• 2cm ginger, grated

Sauce:

• 1 Tbsp soy sauce

• 2 tsp corn flour

• 2 tsp mirin

• 2 tsp oyster sauce

• 1/2 tsp sesame oil

• 1/8 tsp cracked black pepper

• 2-3 Tbsp water

METHOD

1. Cook the rice according to the packet instructions and set aside.

2. In a small bowl, mix together the soy sauce, corn flour, mirin, oyster sauce, sesame oil, and pepper to make the sauce. Add the water and mix.

3. Heat the oil in a large pan over medium-high heat. Add the chicken and cook until browned and nearly cooked through, then remove from the pan and set aside.

4. In the same pan, add the garlic and ginger and cook for about 30 seconds until fragrant.

5. Add the vegetables and stir-fry for a few minutes until just tender.

6. Return the chicken to the pan, pour in the sauce, and stir to coat everything well.

7. Cook for another 2–3 minutes, or until the sauce has thickened and the chicken is cooked through.

8. Serve over rice and sprinkle with sesame seeds.

Serves 2

Nutritional Information: per serve

Calories: 506kcal

Protein: 35g

Fat: 19g

Carbohydrate: 40g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE