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Autumn Vegetable and Chicken Stir-Fry
Autumn Vegetable and Chicken Stir-Fry

Autumn Vegetable and Chicken Stir-Fry
A vibrant stir-fry featuring seasonal vegetables and lean chicken for a balanced meal.
Autumn Vegetable and Chicken Stir-Fry

To provide a balanced mix of protein, carbohydrates, and vegetables to sustain energy levels for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     broccoli
  • 100
    g
     red bell pepper
  • 100
    g
     carrot
  • 150
    g
     brown rice
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 2
    item
     spring onion
Preparation Time: 30 minutes
Autumn Vegetable and Chicken Stir-Fry
Instructions:
  1. Cook the brown rice according to package instructions and set aside.
  2. Heat olive oil in a large pan over medium heat.
  3. Add minced garlic and grated ginger, sauté for 1 minute.
  4. Add sliced chicken breast and cook until browned.
  5. Add chopped broccoli, red bell pepper, and carrot to the pan.
  6. Stir-fry the vegetables with the chicken for about 5-7 minutes.
  7. Add soy sauce and mix well to coat all ingredients.
  8. Serve the stir-fry over cooked brown rice and garnish with chopped spring onions.
Nutrition Per Serving 713 g Per 100g
Energy 900 kcal 126 kcal
Protein 55 g 7.7 g
Fibre 10 g 1.4 g
Salt 3 g 0.4 g
Sugar 12 g 1.7 g
Carbohydrates 95 g 13.3 g
Fat 30 g 4.2 g
  • 200
    g
     chicken breast
  • 150
    g
     broccoli
  • 100
    g
     red bell pepper
  • 100
    g
     carrot
  • 150
    g
     brown rice
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 2
    item
     spring onion
1
Servings
0

Cook the brown rice according to package instructions and set aside.

Heat olive oil in a large pan over medium heat.

Add minced garlic and grated ginger, sauté for 1 minute.

Add sliced chicken breast and cook until browned.

Add chopped broccoli, red bell pepper, and carrot to the pan.

Stir-fry the vegetables with the chicken for about 5-7 minutes.

Add soy sauce and mix well to coat all ingredients.

Serve the stir-fry over cooked brown rice and garnish with chopped spring onions.

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