15-Minute Ginger Soy Chicken Stir-Fry with Mushrooms & Peanuts

15-Minute Ginger Soy Chicken Stir-Fry with Mushrooms & Peanuts

Ready in 15 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, June 26, 2022.
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Love stir-fry but hate chopping all the veggies? We have a kitchen hack using slaw that will let you 'have your vege and eat it too'! Loaded with cabbage, mushies and green beans, tossed with succulent chicken thighs, flavoursome honey soy ginger sauce and topped with peanuts, spring onion and chilli.

Ingredients

To Serve

  • 1 spring onion, sliced
  • 1/2 pack whole peanuts
  • 1 pinch of chilli flakes, optional

Rice

  • 1/2 pack pre-cooked brown rice

Stir-Fry

  • 1 tsp oil
  • 1/2 broccoli, cut into small florets
  • 100g mushrooms, cut in half
  • 275g diced free range chicken breast
  • 10g garlic & ginger paste
  • 150g slaw
  • 50g honey soy ginger sauce
  • 1 tsp soy sauce

Steps

  1. Heat oil in large frypan on high heat. Cut broccoli into florets, cut small mushrooms in half and larger ones into quarters. Set both aside.
  2. Add chicken to pan with garlic & ginger paste to pan. Cook for 5-6 minutes until chicken is golden but not cooked through. Add mushrooms and broccoli and cook for 2-3 minutes, until broccoli are tender. Add remaining stir-fry ingredients and cook for about 1 minute, until slaw is warmed and chicken is cooked through.
  3. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.
  4. Thinly slice spring onion.
  5. Rice topped with stir-fry, peanuts, spring onions and chilli flakes (if using).

Nutritional Information

Energy 1685 kj
403 kcal
Protein 41.9g
Carbohydrate 23.8g
Fat 13.8g