Ingredients: serves 3
400g chicken breast
2 carrots
1 large courgette
1 yellow pepper
150g tenderstem broccoli
1 red chilli
Thumb size piece of fresh ginger
2 cloves of garlic
Splash of soy sauce
3 tablespoons of teriyaki sauce
Drizzle of honey
Tablespoon olive/rapeseed oil
Sticky rice (we used 130g Vetee sticky rice)
Method
Cut the chicken into small cubes and add 3 tablespoons of teriyaki sauce and set aside
in a bowl. Finely chop your chilli, garlic and ginger and add to a large warm pan or wok with some rapeseed or olive oil for cooking. Pop the chicken in and stir regularly, cook for around 10-15 minutes. Meanwhile cut the broccoli and pepper into bite size pieces. With a potato peeler "ribbon" the carrots and courgette. Add the vegetables and a good splash of soy sauce. Cook for a further 5 minutes on a medium heat. Just before serving drizzle with honey and stir in for a minute or so. Serve with sticky rice! Enjoy!
Nutritional information
Approximate calories per serving: 340
C 35g
F 5.5g
P 37g
With 130g of Vetee sticky rice: 538
C 76g
F 7.8g
P 40g
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