Chicken and Vegetable Stir-fry
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook brown rice in unsalted water according to package directions.
Heat vegetable oil over medium high heat in a non-stick skillet. Add minced garlic and ginger, diced onion and ground chicken and sauté until starting to brown.
Add chopped broccoli, sliced carrot and diced pepper and stir-fry until tender crisp and ground chicken is cooked through.
Stir in ketchup, soy sauce, vinegar and sugar.
To serve, spread cooked rice over bottom and sides of large platter with stir-fry piled in the middle. Garnish with sesame seeds.
Try the same stir-fry over spaghetti or vermicelli rice noodles.
|Per 320 g serving||Amount|
|Saturated Fat||1 g|
|Per 320 g serving||% Daily Value|