Saturday, 20 October 2012

Chicken Stir-fry with Courgette Pasta


Serves 1

245g of chicken breast, diced
125g of spring greens/kale
3 spring onions, sliced
1 garlic glove, thinly sliced
1 courgette, peeled/sliced with a vegetable peeler
2 tablespoons of made up vegetable stock
1 teaspoon of finely chopped root ginger
1 teaspoon of reduced salt soy sauce
Pinch of Chinese five-spice powder

Step 1: Heat a wok or deep frying pan over a medium heat then add in the spring onions, garlic, ginger and vegetable stock and stir fry for approximately 3 minutes.

Step 2: Add the chicken and stir-fry for 3-4 minutes more until the pieces turn white.

Step 3: Stir in the five-spice powder, soy sauce and spring greens/kale and stir-fry for 3 minutes until the greens are wilted and bright green but still retain a little bite.

Step 4: Serve with your favourite side dish. I served mine with courgette pasta. To cook this simply place the sliced courgette into a saucepan of boiling water and simmer for 3-4 minutes.

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