Sweet Chilli Chicken Stir-fry

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tbsp olive oil

1 tbsp freshly minced garlic

1 tbsp freshly minced ginger

2 boneless, skinless chicken breasts (600 g/1 lb 5 oz), cut into bite-sized pieces

¼ cup (60 ml) tamari or all-purpose soy sauce

⅓ cup (80 ml) sweet chilli sauce (see note 1 for gluten-free)

1 cup (60 g) broccoli florets

1 red capsicum (bell pepper), sliced

1 red onion, quartered

Steamed rice, to serve

Sliced spring onion (scallion), to serve

Directions

Heat the olive in a large frying pan over high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.

Add the chicken and cook for 2–4 minutes until it is sealed and has changed colour.

Add the tamari or soy sauce, sweet chilli sauce, broccoli and ¼ cup (60 ml) of water. Stir to combine. Place the lid on and cook for 2 minutes.

Stir through the red capsicum and red onion and cook for 1 minute or until the chicken is cooked through.

Serve with rice, topped with fresh spring onion.

Nutrition

• Serving Size: 1 bowl
• Calories: 129
• Total Fat: 4.3 g
• Saturated Fat: 0.6 g
• Trans Fat: 0 g
• Cholesterol: 10.3 mg
• Sodium: 744.7 mg
• Total Carbohydrate: 16.9 g
• Dietary Fiber: 3.4 g
• Total Sugars: 8.1 g
• Protein: 7 g