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Thai-Inspired Chicken and Vegetable Stir-Fry
Thai-Inspired Chicken and Vegetable Stir-Fry

Thai-Inspired Chicken and Vegetable Stir-Fry
A flavorful and nutritious Thai-inspired stir-fry with chicken and a variety of vegetables.
Thai-Inspired Chicken and Vegetable Stir-Fry

To provide a balanced meal with protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 100
    g
     red bell pepper
  • 100
    g
     broccoli
  • 50
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 100
    g
     brown rice
  • 10
    g
     ginger
Preparation Time: 30 minutes
Thai-Inspired Chicken and Vegetable Stir-Fry
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Chop the red bell pepper, broccoli, carrot, and onion into bite-sized pieces.
  3. Mince the garlic and ginger.
  4. Heat olive oil in a large pan over medium heat.
  5. Add the chicken strips and cook until browned and cooked through.
  6. Remove the chicken from the pan and set aside.
  7. In the same pan, add garlic, ginger, onion, and stir-fry for 2 minutes.
  8. Add the red bell pepper, broccoli, and carrot to the pan and stir-fry for another 5 minutes.
  9. Return the chicken to the pan and add soy sauce. Stir well to combine all ingredients.
  10. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 600 g Per 100g
Energy 600 kcal 100 kcal
Protein 45 g 7.5 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 60 g 10.0 g
Fat 20 g 3.3 g
  • 150
    g
     chicken breast
  • 100
    g
     red bell pepper
  • 100
    g
     broccoli
  • 50
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 100
    g
     brown rice
  • 10
    g
     ginger
1
Servings
0

Slice the chicken breast into thin strips.

Chop the red bell pepper, broccoli, carrot, and onion into bite-sized pieces.

Mince the garlic and ginger.

Heat olive oil in a large pan over medium heat.

Add the chicken strips and cook until browned and cooked through.

Remove the chicken from the pan and set aside.

In the same pan, add garlic, ginger, onion, and stir-fry for 2 minutes.

Add the red bell pepper, broccoli, and carrot to the pan and stir-fry for another 5 minutes.

Return the chicken to the pan and add soy sauce. Stir well to combine all ingredients.

Serve the stir-fry over cooked brown rice.

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