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Rainbow Chicken Stir-fry

March 27, 2012

1 portion protein, lots of vegetables
4 servings

4 chicken breasts, cut into chunks
1/4 red cabbage, shredded
2 carrots, cut into strips
1 onion, chopped
1 red pepper, chopped
6 mushrooms, chopped into big pieces
large handful of green beans, cut into 1″ pieces
1.5 tsp fresh ginger, grated
2 Tbs low salt soy sauce
1 tsp Worcestershire sauce
juice of 1/2 lemon
splash of olive oil
1/4 cup water

1. Heat enough oil to just coat the base of the wok
2. Brown chicken pieces, take out of wok and set aside
3. Add onion and ginger to the wok and cook for 1 min stirring continuously
4. Add cabbage, carrot, green beans and water. Cook until vegetables just tender and the water is all gone. About 3 mins into this time add the chicken back into the wok.
5. Add red peppers and mushrooms. Add soy, lemon juice and Worcestershire sauce and stir to coat everything in sauce.
6. Turn heat off and leave for no more than 2 mins before serving.
7. Serve 1/4 of entire mix with 1 portion steamed brown or wild rice for a complete meal.


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