15min Ginger Chilli Chicken Stir Fry
Serves
2
Total Time
25mins
Calories
613
One thing is for sure, a stir fry makes a super quick and easy meal. Whether I’m in need of a fast mid-week meal or spending a Sunday afternoon doing some meal prep, stir fry is on high rotation in my kitchen....
- Chicken breast300 ghalved
- Tahini1 tablespoonhulled
- Lemon½juice of, zest of
- Water2 tablespoonshot
- Mixed vegetables275 gchopped
- Fresh chili1finely sliced
- Ginger½ knobfinely sliced
- Brown rice180 gcooked
- Extra virgin olive oil1 tablespoon
- Miso paste1 tablespoon
- Runny honey1 teaspoon
- Garlic clove1chopped
- Tamari2 tablespoons
- Cilantroas needed
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Add extra virgin olive oil to a clean large cast iron skillet
- 3. Add the chicken breast
- 4. Cook halfway
- 5. Flip over
- 6. Cook until fully cooked through
- 7. Add miso paste, tahini, runny honey, lemon and water to a clean small bowl
- 8. Mix until combined
- 9. Transfer chicken to a plate
- 10. Heat large cast iron skillet - high heat
- 11. Add extra virgin olive oil to the large cast iron skillet
- 12. Add mixed vegetables, fresh chili, garlic clove and ginger to the large cast iron skillet
- 13. Cook without stirring - approx 3 min
- 14. Remove the vegetables from the heat
- 15. Add tamari and cilantro to the skillet
- 16. Add brown rice to the plates
- 17. Serve
Method
Make this recipe in the Fresco Recipes App
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