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 1
This dish most recently appeared in Fresh Start Choice (4 Nights For 1) 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

  • 1/4 spring onion, sliced
  • 1/4 pack whole peanuts
  • 1 pinch of chilli flakes, optional

Stir-Fry

  • 1 tsp oil
  • 140g diced free range chicken breast
  • 50g green beans, ends trimmed
  • 50g mushrooms, cut in half
  • 1/4 pack garlic & ginger paste
  • 75g slaw
  • 1/2 pack honey soy ginger sauce
  • 1/2 tsp soy sauce

Rice

  • 1/4 pack pre-cooked brown rice

Steps

  1. Heat oil in large fry-pan on high heat. Trim beans, 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 beans and cook for 2-3 minutes, until beans are tender. Add remaining stir-fry ingredients and cook for a 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 1776 kj
424 kcal
Protein 41.3g
Carbohydrate 24.9g
Fat 16.1g