Easy 15-minute Stir Fry

Lifestyle dietitian, sport dietician, nutritionists Michelle Theodosi, Erika Hung and Sarah Lombardi provide private, personalised nutrition consultation, workshop, presentation. Based in Sydney: Sylvania, Sutherland, Balmain, Birkenhead, Drummoyne,…

Serves 4

Ingredients: 

2 Tablespoon Extra Virgin Olive Oil (EVOO)

1 Tablespoon Chinese five spice

500g Chicken breast, sliced thinly

1 brown onion, diced

2 cloves garlic, sliced

1 red capsicum, sliced

1 carrot, sliced

1 bunch broccolini, roughly chopped

250g green beans, topped and tailed 

¼ cup soy sauce 

2x 250g packets of SunRice Super Grains quick rice cup, to serve   

Method: 

  1. Heat 1 tablespoon of EVOO in a large wok on a high heat. Add the chicken and sprinkle with five spice. Stir fry for a few minutes until almost cooked through. Remove from pan and set aside. 

  2. Add the remainder of the EVOO to the wok and add the onion and garlic, stir frying for a minute. Then add the vegetables to the wok with ¼ cup of water and stir fry for a few minutes until the water has evaporated and the vegetables are to your desired crunch.

  3. Add the chicken to the wok and pour over the tamari sauce, stir frying for another few minutes until the chicken and vegetables are mixed and coated. 

  4. Meanwhile, microwave the rice according to packet instructions and divide between 4 bowls. Tope with stir fry mix and enjoy! 

Top Tips: 

  1. For a bit more heat, garnish with a fresh chopped red chilli.  

  2. For a vegetarian option, substitute the chicken for 400g of firm tofu

  3. For a gluten free option, substitute soy sauce for tamari sauce 

 

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