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

Spiced Chicken and Autumn Vegetable Stir-Fry
A flavorful stir-fry with seasonal vegetables and spiced chicken.
Spiced Chicken and Autumn Vegetable Stir-Fry

To provide a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 1
    item
     bell pepper
  • 150
    g
     broccoli
  • 2
    tbsp
     soy sauce
  • 1
    tsp
     ginger
  • 1
    tsp
     curry powder
  • 100
    g
     brown rice
Preparation Time: 30 minutes
Spiced Chicken and Autumn Vegetable Stir-Fry
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Heat olive oil in a large pan over medium heat.
  3. Add sliced onion and minced garlic to the pan, sauté until fragrant.
  4. Add chicken strips to the pan and cook until browned.
  5. Add sliced carrot, bell pepper, and broccoli to the pan.
  6. Stir in soy sauce, ginger, and curry powder.
  7. Cook until vegetables are tender-crisp and chicken is fully cooked.
  8. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 800 g Per 100g
Energy 590 kcal 74 kcal
Protein 45 g 5.6 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 70 g 8.8 g
Fat 20 g 2.5 g
  • 200
    g
     chicken breast
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 1
    item
     bell pepper
  • 150
    g
     broccoli
  • 2
    tbsp
     soy sauce
  • 1
    tsp
     ginger
  • 1
    tsp
     curry powder
  • 100
    g
     brown rice
1
Servings
0

Slice the chicken breast into thin strips.

Heat olive oil in a large pan over medium heat.

Add sliced onion and minced garlic to the pan, sauté until fragrant.

Add chicken strips to the pan and cook until browned.

Add sliced carrot, bell pepper, and broccoli to the pan.

Stir in soy sauce, ginger, and curry powder.

Cook until vegetables are tender-crisp and chicken is fully cooked.

Serve the stir-fry over cooked brown rice.

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