Spring greens and chicken stir-fry

Spring greens and chicken stir-fry recipe

13 ratings

See method

  • Serves 4
  • 3 mins to prepare and 7 mins to cook
  • 233 calories / serving
  • Healthy

Ingredients

  • 2tbsp olive oil
  • 4 chicken breasts
  • 2tbsp ginger
  • 4 cloves garlic
  • 1 red chilli, deseeded and diced (optional)
  • 250g (9oz) mushrooms
  • 200g can water chestnuts, drained
  • 350g (12oz) spring greens, washed
  • 2tbsp 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

  1. 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.
  2. Add the ginger (finely chopped), garlic (peeled and sliced), chilli and mushrooms (quartered). Fry for a minute, stirring constantly.
  3. 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.

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

 

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