Chicken and Vegetable Stir-Fry with Rice
A quick chicken stir-fry with broccoli, carrot and rice. Brief steaming keeps the vegetables tender-crisp.
Ingredients
- 150 g chicken breast
- 100 g broccoli
- 50 g carrot
- 150 g cooked rice
- 1 tbsp soy sauce
- 1 tsp rapeseed oil
- 1 tsp grated ginger
- 2 tbsp water
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 92.5 kcal | 448 kcal |
| Protein | 8.7 g | 42 g |
| Carbs | 11.1 g | 54 g |
| Sugars | 0.9 g | 4 g |
| Fiber | 0.9 g | 4 g |
| Fat | 1.5 g | 7 g |
Instructions
- 1
Cut the ingredients
Cut the broccoli into small florets, thinly slice the stem and cut the carrot into fine batons. Slice the chicken evenly across the grain.
- 2
Sear the chicken
Heat a large frying pan until hot, add the oil and sear the chicken for 3–4 minutes. Remove it when almost cooked through.
- 3
Cook the vegetables
Stir-fry the broccoli and carrot in the same pan for 2 minutes. Add the water, cover and steam for another 2–3 minutes until tender-crisp.
- 4
Finish the stir-fry
Return the chicken with the ginger and soy sauce, then toss for 1–2 minutes until the chicken is fully cooked.
- 5
Serve with rice
Heat the cooked rice separately and serve with the stir-fry.
Tip
Removing the chicken while the vegetables cook keeps it from drying out.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
