Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fast, colourful one-pan dinner.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 2 chicken breasts, sliced
- 1 tbsp olive or vegetable oil
- 200 g tenderstem broccoli (broccolini) or green beans
- 1 pepper, sliced
- 2 garlic cloves, crushed
- Thumb of ginger, grated
- 2 tbsp soy sauce
- Salt and black pepper
Optional extras
- 1 tsp sesame oil
Method
- Prepare all the vegetables before you start — stir-frying moves quickly.
- Heat the oil in a wok over a high heat. Stir-fry the chicken for 5–6 minutes, until golden and cooked through with no pink in the middle. Remove to a plate.
- Add the broccoli and pepper with a splash of water and stir-fry for 4–5 minutes, until just tender but still with bite.
- Add the garlic and ginger and cook for 1 minute, until fragrant.
- Return the chicken, add the soy sauce and sesame oil, and toss for 1 minute until glossy.
- Taste before adding any salt — the soy usually brings enough. Serve straight away.
Swaps and tips
Use a bag of pre-cut stir-fry vegetables to save time, or swap the chicken for prawns or strips of beef. Frozen ginger and garlic are handy. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 10 g | 5 g | 14 g | 363 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
