Chicken & veg stir-fry with brown rice

Name: Chicken & veg stir-fry with brown rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 2 chicken breasts, sliced; 300g bag stir-fry vegetables; 120g brown rice; 2 tbsp reduced-salt soy sauce; 1 tsp olive oil; 1 garlic clove and a thumb of ginger, grated

Lighter Main Serves 2 10m prep + 12m cook

Quick, colourful and filling, ready in 20 minutes.

#chicken #quick #dinner

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Nutrition per serving

427kcal

Fat: 5.9g
Saturates: 1.1g
Carbs: 51.6g
Sugars: 5.9g
Fibre: 5.1g
Protein: 40.2g
Salt: 1.6g

Worked out from 5 of 6 ingredients, matched to Open Food Facts or typical values. The real figure will be a bit higher. It's an estimate, so check packs for exact values.

Many CF teams adjust enzymes by fat, and people with CF often need extra salt. Ask your CF dietitian what's right for you.

Ingredients

2 chicken breasts, sliced
300g bag stir-fry vegetables
120g brown rice
2 tbsp reduced-salt soy sauce
1 tsp olive oil
1 garlic clove and a thumb of ginger, grated

Method

Cook the rice following the packet instructions.
Heat the oil in a wok, add the chicken and fry for 5-6 minutes until cooked through.
Add the garlic, ginger and vegetables and stir-fry for 3-4 minutes.
Add the soy sauce, toss and serve over the rice.