Try this delicious and healthy stir fry your child will love, curated by our very own head chef!
Ingredients
4 boneless skinless chicken breasts
1 green pepper cut into strips
1 red pepper cut into strips
1 medium Spanish onion sliced
2 stalks celery diced
1 green zucchini quartered and diced
2 cups broccoli
1 cup carrots sliced thinly
4 tbsp canola oil
1/4 cup soya sauce
1 tsp garlic powder
½ tsp ground ginger
½ tsp curry powder
Directions
Cut the chicken into thin strips. Toss the chicken in the soya sauce and spices. Allow it to marinate for 20 minutes while you prepare the vegetables for cooking. Heat a large skillet with 2 tbsp canola oil, Completely strain the chicken making sure to keep the marinade. Add the strained chicken to the skillet and sauté until almost cooked. Add the marinade and simmer for 5 minutes. Remove the chicken to a bowl and set aside. Wipe out the pan with a paper towel to remove excess moisture. Add the other 2 tbsp of canola oil to the pan. As the oil begins to smoke slightly, add the sliced carrots and sauté for a minute. Next add the peppers, celery and onions and sauté for two minutes. Then add the broccoli and zucchini and sauté for 2 minutes. Return the chicken and juices to the pan, cover and simmer for two minutes.
Serve immediately over steamed rice, rice noodles or pasta