stir-fry-lemon-chicken-red-rice-bowl

Stir Fry Lemon Chicken with Red Rice Bowl

Total time: 20 minutes

Serves 4

6.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Chicken, breast, skinless, boneless, meat only, raw, cut into 1-inch pieces

1 tb - Canola oil

1 pc - Lemon, juiced

¼ cup - Soy sauce, reduced salt

1 tb - Maple syrup, flavoured, sugar free

1 ½ tsp - Corn starch

1 cup - Baby carrots, fresh, unpeeled, raw, cut in half lengthwise

2 cups - Brussels sprout, fresh, raw

½ cup - Maitake mushrooms, raw, cut into bite-size pieces

4 tb - Water

3 tb - Coriander (cilantro) leaves, raw, finely chopped

4 cups - Red rice, boiled

UTENSILS

Wok, Chopping board, Knife, Bowl

INSTRUCTIONS

1. Combine the lemon juice, reduced salt soy sauce, maple syrup, 2 tbsp of water and corn starch in a bowl. Mix well until the corn starch is dissolved and set aside.

2. Heat the oil in a wok over medium-high heat. Add the chicken and stir fry for 5 minutes or until the centre of the chicken is no longer pink.

3. Add the carrots, stir fry for 2 mins. Mix in the brussels sprouts, maitake mushrooms and toss well. Pour in the remaining water. Continue cooking until the vegetables are crisp, yet tender. It should take 3-4 minutes.

4. Reduce the heat to low, add the juice mixture and stir for 1 minute or until the sauce is slightly thickened.

5. Serve on top of a bowl of cooked red rice and garnish with chopped cilantro.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 302g