Pea and Chicken Stir-Fry

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Kcal: 480

P: 35

F: 14

C: 55

Fiber: 10

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Chicken breast: 120g (4.2 oz, thinly sliced), Frozen peas: 100g (2/3 cup), Bell pepper (red): 75g (1/2 medium, sliced), Carrot: 75g (1 medium, julienned), Broccoli: 75g (1 cup, florets), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Soy sauce: 15ml (1 tbsp), Honey: 10g (2 tsp), Sesame oil: 5ml (1 tsp), Vegetable oil: 10ml (2 tsp), Cornstarch: 5g (1 tsp), Water: 30ml (2 tbsp), Sesame seeds: 5g (1 tsp), Green onion: 10g (2 stalks, chopped), Brown rice (cooked): 150g (3/4 cup, optional for serving)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: High Protein

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. In a small bowl, mix 15ml soy sauce, 10g honey, 5ml sesame oil, 5g cornstarch, and 30ml water to make the sauce. Set aside. 2. Heat 10ml vegetable oil in a wok or large skillet over high heat. 3. Add 120g sliced chicken and stir-fry for 3-4 minutes until nearly cooked through. Remove and set aside. 4. In the same wok, add 6g minced garlic and 5g grated ginger. Stir-fry for 30 seconds until fragrant. 5. Add 75g bell pepper, 75g carrot, and 75g broccoli. Stir-fry for 3-4 minutes until vegetables begin to soften. 6. Add 100g frozen peas and stir-fry for 2 minutes. 7. Return chicken to the wok and add the sauce. Stir-fry for 1-2 minutes until sauce thickens and everything is well coated. 8. Garnish with 5g sesame seeds and 10g chopped green onion. 9. Serve over 150g cooked brown rice if desired.

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