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Spicy Chicken Stir Fry Forget about boring dinners, not knowing what to make with yet again more chicken or craving takeaways! This mid-week fakeaway is super quick and easy to make and packed full of speed vegetables to boost weight loss and keep you fuller for longer.
I have chosen to use broccoli, pepper and mushroom in addition to chicken when creating this stunning spicy stir-fry. But the great thing about this kind of dish is it’s what I call a “throw anything in” kind of recipe. It would also work well with beansprouts, carrot, onion, green beans, baby corn, mangetout, peas, sweetcorn… well the list is rather endless!
WHY IS THIS THE BEST SPICY CHICKEN STIR-FRY?
Easy to make
Perfect for the whole family
Full of speed
Cheap to make
Perfect for batch cooking
CAN I REHEAT OR FREEZE THS SPICY CHICKEN STIR-FRY?
Absolutely, place into an airtight container and allow to cool. This will keep in the fridge for up to 3 days or in the freezer for 1 month.
Please ensure you defrost thoroughly before reheating in a pan.
IS THIS SPICY CHICKEN STIR-FRY SLIMMING WORLD FRIENDLY?
As mentioned above this recipe is packed full of speedy vegetables.. so you probably couldn’t get a more Slimming World friendly meal.
If youre unsure about Speedy foods please check out my guide here for more information.
This rec aipe would also work well with noodles added but to keep the carbs low and the speed foods high I decided to keep them out.
COULD I MAKE THIS DISH VEGETARIAN?
Yes absolutely, try swapping the chicken for quorn pieces or extra vegetables for a delicious vegetarian dish.
Spicy Chicken Stir-FrySlimming World Syns: Zero
Weight Watchers Points: Coming Soon
Calories: 579 Per Serving
CourseLunch, Main Course
Total Time35 minutes
2 Medium Skinless Chicken Breasts (Diced)
1 Large Red Pepper (Chopped Roughly)
5 Large mushrooms (Thickly Sliced)
1 Handful Broccoli Florets
200ml Boiling Chicken or Vegetable Stock
2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Hot Chilli Powder
1 tbsp Oyster Sauce
¼ tsp Ground Ginger
Add Stock to a pan over a high heat and bring to a simmer. Add broccoli and pepper and allow to simmer until almost all of the liquid is reduced and the vegetables are cooked. If the mixture runs dry add some more water.
Add chicken and mushrooms to the pan and saute until cooked.
In a small dish or mug add chilli powder and 2 tbsp water, mix together to form a paste. Set aside.
To your pan add dark soy sauce, light soy sauce. rice vinegar, oyster sauce, chilli paste and ground ginger. Allow to simmer, stirring often until the liquid is reduced and everything is cooked.