Post on 17-Mar-2018
TERIYAKI CHICKEN & VEGETABLE STIR-FRY
Serves 2 Calories 460
Ingredients 2 chicken fillets, chopped
1 tbsp rapeseed oil
2 carrots, diced
120g kale, chopped
1 onion, sliced
300ml chicken stock
120g basmati OR wholegrain rice
1 small bunch fresh coriander, roughly chopped
2 tbsp teriyaki sauce
Method Cook rice according to packet instructions
Place oil in a large skillet or wok over high heat
Add the chicken and stir-fry until cooked through
Now add the onion, carrots, and kale and stir-fry for 3 minutes
Add stock and teriyaki sauce and stir until hot
Serve with cooked rice and top with chopped coriander