Chicken Stir-Fry With Italian Vegetables
- Serves 4
- Prep time 15 minutes
- Cook time 15 minutes
Nutrition facts
Per serving: Calories 375; Protein 49 g; Fat 5 g; Carbohydrates 33 g; Fibre 10 g; Iron 4 mg; Calcium 82 mg; Sodium 619 mg
Chicken Stir-Fry With Italian Vegetables
Optional:
Basil
- 30 ml (2 tbsp) of leaves
Preparation
- Heat a little olive oil in a frying pan over medium heat. Brown the chicken strips for 3 to 4 minutes.
- Add the mixed vegetables and cook for 5 to 6 minutes, stirring.
- Add the tomato sauce, kidney beans and Italian seasoning. Bring to a boil and then cook for 5 to 6 minutes over medium-high heat, until the chicken is no longer pink in the centre.
- Sprinkle with basil before serving, if desired.
Side dish idea
- Pine Nut and Herb Orzo
Cook 375 ml (1 1/2 cups) of orzo al dente in a pot of boiling, salted water. Drain. Melt 30 ml (2 tbsp) of butter in the same pot over medium heat. Sear 10 ml (2 tsp) of minced garlic with 15 ml (1 tbsp) of pine nuts, 30 ml (2 tbsp) of chopped chives and 30 ml (2 tbsp) of chopped parsley. Add the orzo and 60 ml (1/4 cup) of grated parmesan. Season with salt and pepper.
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