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