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{ Recipe } Rainbow Chilli Soy Chicken Stir Fry

You ready to COOK IT Mums?! 

Looking for a healthy chicken dinner recipe this Summer?

Look no further! Check out my Rainbow Chilli Soy Chicken Stir Fry! This was a bit of an experiment, I usually experiment with Hubby first, to make sure it's safe for human consumption, he gives the thumbs up, so you get the recipe - TOOT TOOT! ;)

Rainbow Chilli Soy Chicken Stirfry recipe will be on the blog soon :) #stirfry #realmeals #dinner #gratitude #recipe

A video posted by Heather James Inspiring Mums® (@inspiringmums) on

RECIPE

 
 
PREP: 5 Mins

PREP: 5 Mins

COOK: 15 Mins

COOK: 15 Mins

MEALS: 2/4

MEALS: 2/4

 
 

Ingredients & Kitchen Tools

Image Sources: Coles/Aldi/Woolworths & others the image links back to the source.

The Stirfry

450-550g 1/2 Chicken Fillet/s Skin off

250-500g Beetroot Slaw (Coles/Woolies/Aldi)

150-200g Zucchini julienned lengthways
(like spaghetti) 

5 Spring Onions cut into 1 inch pieces

The Sauce

1/2 tbsp Rice Wine Vinegar (Woolies)

1 tbsp Light Soy Sauce (Aldi)

1 tbsp Ginger (Woolies)

1/2 tbsp Chilli & Garlic Sauce (Aldi)

1 tbsp Oyster Sauce (Aldi)

Method

  • Take one full chicken breast fillet/s and cut in half lengthways down the middle, you now have 2 pieces.
  • Grill the chicken in a George Foreman grill, or fry pan grill or even the BBQ for 10-12 minutes and on all sides charred nicely.
  • While the chicken is cooking, get a bowl and add the chilli sauce, light soy sauce and oyster sauce and mix well, set aside for a minnie.
  • Grab another regular fry pan (yeah sorry about the kitchen mess, promise it will be nice!) heat the pan on medium and add the veggies. To add more bulk to the dish I added julienned Zucchini and Spring Onions for a bit of added flavour. The Beetroot Slaw from Coles has (Aldi and Woolies also have something similar):
    • Carrot
    • Beetroot
    • Broccoli Stems 

  • Cook veggies until soft and limp, pour in the sauce you mixed up and stir through, making sure you get those lovely juices on all the veggies.
  • Add the Ginger and mix well.
  • Cook for 3-4 minutes, I usually add a little water at this point 1/4 cup is enough.
  • Transfer the chicken pieces to the veggie pan, make a well and place the chicken in the centre, add the veggies on top and baste the chicken with the juices. On a low to medium heat cook for a further 5-6 minutes. Slice through the thickest part of the chicken to make sure it's cooked.
  • Dish it up and pour the juices from the pan over the chicken and veggies.
  • Enjoy!

Dietary Information

Calories-schmalories...!

Sorry don't know what energy is for this dish to be honest, I just want you to forget all about that for the moment and just enjoy, it's delish! ;)

What it contains...

  • No
    • Dairy
    • Nuts
  • Yes
    • Poultry
    • Seafood (Oyster Sauce)
    • Soy
    • Sodium
  • Not Sure
    • Gluten (Could be in the ready made sauces)
  • Maybe
    • Sugar
    • Fat - but Who cares! :)

Recipe by Heather James, Inspiring Mums®


More Real Meals In Real Time here!