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Spicy Taro and Bell Pepper Stir-Fry
Spicy Taro and Bell Pepper Stir-Fry

Spicy Taro and Bell Pepper Stir-Fry
A vibrant and spicy stir-fry featuring taro root, green bell peppers, and green chili.
Spicy Taro and Bell Pepper Stir-Fry

This meal provides a balanced mix of carbohydrates, proteins, and fats to fuel your cycle training, while also incorporating the user's preferred ingredients.

Ingredients:
1
Servings
  • 2
    item
     taro root
  • 3
    item
     green bell pepper
  • 2
    item
     green chili
  • 200
    g
     chicken breast
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    item
     onion
  • 150
    g
     brown rice
Preparation Time: 30 minutes
Spicy Taro and Bell Pepper Stir-Fry
Instructions:
  1. Peel and cube the taro root. Boil in salted water until tender, about 10 minutes. Drain and set aside.
  2. Slice the green bell peppers and green chilies. Mince the garlic and ginger.
  3. Heat olive oil in a large pan over medium heat. Add garlic, ginger, and onion. Sauté until fragrant.
  4. Add chicken breast slices to the pan and cook until browned.
  5. Add the boiled taro root, green bell peppers, and green chilies to the pan. Stir-fry for 5 minutes.
  6. Pour in soy sauce and stir well to combine all ingredients.
  7. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 600 g Per 100g
Energy 668 kcal 111 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 85 g 14.2 g
Fat 20 g 3.3 g
  • 2
    item
     taro root
  • 3
    item
     green bell pepper
  • 2
    item
     green chili
  • 200
    g
     chicken breast
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    item
     onion
  • 150
    g
     brown rice
1
Servings
0

Peel and cube the taro root. Boil in salted water until tender, about 10 minutes. Drain and set aside.

Slice the green bell peppers and green chilies. Mince the garlic and ginger.

Heat olive oil in a large pan over medium heat. Add garlic, ginger, and onion. Sauté until fragrant.

Add chicken breast slices to the pan and cook until browned.

Add the boiled taro root, green bell peppers, and green chilies to the pan. Stir-fry for 5 minutes.

Pour in soy sauce and stir well to combine all ingredients.

Serve the stir-fry over cooked brown rice.

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