Healthy One-Pot Chicken & Vegetable Stir-Fry
A very quick & healthy chicken & vegetable stir-fry using greens from the garden
- 1 kilogram skinless chicken thighs cut into strips
- 50 grams butter
- 1 cup mint chopped finely
- 1 cup dill chopped finely
- 20 butter beans chopped roughly
- 2-3 cups sugar snap peas left whole
- 3-4 cups kale chopped finely
- 3 cloves garlic chopped finely
- salt & pepper to taste
- bread rolls optional
Melt the butter in a large frying pan, then add the chicken strips. Cooking until browned off- about 10 minutes.
Season with the salt and pepper (if desired), then add the garlic and beans. Stir and cook for a few minutes.
Add the snap peas and stir in and cook for a further two minutes.
Add the kale, mint, and dill (this will seem like a LOT) but it will wilt down significantly so feel free to really throw in all the cut kale and herbs you like!
Cook briefly, stirring for just a few minutes, until all the kale and herbs are wilted and mixed in with the chicken.
Spoon out onto a plate or bowl (including some of the pan juices) and serve with a bread roll or noodles.
You can add any vegetables you like to this recipe but the above ingredients work well together.
Chicken thighs are my favourite cut of chicken for stir-fries because the meat stays moist and tender.
Chopped onion added with the garlic can also be used in step 2 for extra taste.
Don't be shy with the butter and use more if you want.
Don't overcook the vegetables, if anything, undercooking the vegetables is better...
Watch the video attached to this recipe post, your mouth will water!
Calories: 372kcalCarbohydrates: 13gProtein: 53gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 239mgSodium: 268mgPotassium: 1159mgFiber: 3gSugar: 3gVitamin A: 7018IUVitamin C: 104mgCalcium: 190mgIron: 5mg