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Spring greens and chicken stir-fry recipe

34 ratings

A unbeatable quick and healthy dinner, this spring green and chicken stir-fry comes together in just 10 minutes and is perfect served on rice or with noodles. The tender chicken breast chunks are flavoured with ginger, garlic and chilli then tossed with vegetables and soy sauce until cooked through but still juicy. See method

Serves 4
3 mins to prepare and 7 mins to cook
233 calories / serving
Healthy
Dairy-free

Ingredients

2 tbsp olive oil
4 chicken breasts
2 tbsp ginger
4 cloves garlic
1 red chilli, deseeded and diced (optional)
250g mushrooms
200g can water chestnuts, drained
350g spring greens, washed
2 tbsp soy sauce

Each serving contains

Energy
980kj
233kcal 12%
Fat
8g 12%
Saturates
1g 7%
Sugars
4g 5%
Salt
1.2g 21%

of the reference intake
Carbohydrate 7.2g Protein 33.4g Fibre 3.9g

Method

Heat the oil in a large wok over a high heat. Cut the chicken breasts into strips and add to the wok. Stir constantly for 3-4 minutes until they start to brown.
Add the ginger (finely chopped), garlic (peeled and sliced), chilli and mushrooms (quartered). Fry for a minute, stirring constantly.
Slice the water chestnuts and trim and slice the spring greens. Add both to the pan along with the soy sauce. Keep stirring until the greens are wilted and softened (about 1-2 minutes). Check the meat is cooked through with no pink showing. Serve immediately.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.