This quick and easy stir fry doesn’t contain starches or added sugars but is very satisfying and delicious. It contains a good amount of fibre and net carbohydrates of just over 17g, well within the parameters for moderate carbohydrate dietary intake.
Chicken stir fry with edamame
This chicken stir fry is quick, simple, tastes great and is nutrient-dense. You can use almost any vegetables, reducing wastage and making it an affordable dish. The wide array of colours provides many different nutrients hence supporting all areas of health including metabolic health.
- Total Time: 30 minutes
- Yield: 1 1x
Ingredients
Scale
- ½ onion
- 1 clove garlic
- olive oil for cooking
- 1 teaspoon chopped fresh ginger
- sea salt for seasoning
- 1 chicken fillet sliced into thin strips (120grams)
- ½ pepper (mixed colours)
- ½ cup edamame beans
- 1 handful of mange tout
- 2 handfuls of bean sprouts
- 3 medium mushrooms
- 5cm of courgette
- 1 handful of defrosted petit pois
- 1.5 tbsp toasted sesame oil
- 1.5 tbsp tamari soy sauce
- flaked almonds to sprinkle on the finished dish
- 1 small handful of chopped coriander
Instructions
- Chop onion & garlic and fry with chopped ginger and salt in a little olive oil.
- Stir fry chicken strips in a separate pan until cooked through.
- Chop peppers, mushrooms & courgettes and add to the pan with onion, ginger & garlic.
- Add edamame, mange tout, bean sprouts and peas. Stir. Leave to cook until vegetables begin to soften.
- Add cooked chicken and stir.
- Remove from the heat.
- Stir and add tamari soy sauce and sesame oil for flavour.
- Place on a plate. Sprinkle with flaked almonds and chopped coriander.
- Prep Time: 15
- Cook Time: 15
