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Chicken Pepper Stir-Fry

Serving Size: Serving Size: 2 cups. Serves: 4

1 tablespoon grated ginger
200g stir-fry vegetables
70g broccoli florets
1 red bell pepper, cut into strips
4 tablespoons light soy sauce
1 tablespoon sesame oil granulated garlic to taste
150g chicken breast, skinless and cut into cubes
500g cooked brown rice

Lightly spray a large nonstick frying pan with vegetable cooking spray and heat over medium-high heat. Fry the ginger, vegetables, broccoli, and red peppers until crisp-tender and heated through, for about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Serve the vegetables over the rice.

Nutritional Information
Serving Size: 2 cups
Servings Per Recipe: 4
Amount Per Serving
Calories306
Total Fat6g
Saturated Fat1g
Trans Fat0g
Cholesterol29mg
Sodium540mg
Carbohydrates43g
Dietary Fibre4g
Sugars0g
Protein20g
Vitamin A0iu (0%)
Vitamin C0mg (0%)
Calcium
Iron0mg (0%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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