Healthy doesn’t have to be bland!

This chicken and vegetable stir-fry is a favourite dinner in our house. It takes less than 30 minutes to prep and cook, is packed full of nutrients and has lots of flavour!

Even my fussy eater likes it - although in the interest of “keeping it real” I have to say that his plate is often returned to the kitchen with a little pile of carefully picked out carrot and capsicum (his least favourite veggies). 

We usually serve the stir fry with noodles or rice.

Ingredients

1 onion, diced

2 cloves garlic (or 2 teaspoons minced garlic)

1 tsp crushed ginger (or a small piece of fresh ginger, grated)

500g chicken mince (or beef mince)

2 tsp curry powder

1 large carrot

2 sticks celery

½ red capsicum

¼ small cabbage

Handful of green beans, snow peas or frozen peas

½-1 cup broccoli, chopped into small pieces

1 cup chicken stock (vegetable stock is ok too)

1 tbsp rapadura sugar (or brown sugar)

3 tbsp tamari (or soy sauce if you’re not gluten-free)

Noodles or rice to serve

Method 

1. Chop up all the vegetables.

2. Saute the diced onion in a small amount of olive oil.

3. Add the garlic and ginger and cook for 1 minute.

4. Add the mince and cook until browned.

5. Mix in curry powder and cook for 1 minute.

6. Add vegetables and stock.

7. Stir fry until vegetables are cooked to your liking.

8. Mix rapadura sugar and tamari in a small bowl and stir through the chicken and vegetables.

9. Serve with noodles or rice.

Enjoy! :)