Chicken, Veggie & Lemon Stir Fry




334 per portion


150ml chicken stock (made with one organic stock cube)

1 tbsp soy sauce or tamari

2 tsps rice flour

2 tbsps cold water

2 tsps coconut oil

50g button mushrooms, sliced

3 spring onions, sliced

80g asparagus spears, cut into 3-4 pieces

2 garlic cloves, finely chopped

1 tsp fresh ginger, peeled and finely chopped

500g chicken breast, diced

a pinch of ground black pepper

a pinch of sea salt

2 tbsps fresh lemon juice

How To

Mix the chicken stock and soy sauce in a jug. Mix the rice flour and water in a small bowl.

Heat half of the oil in a wok or frying pan over a medium/high heat. Add the asparagus, mushrooms and spring onions and stir-fry for 3 minutes.

Add the garlic and ginger and stir-fry for 1 minute. Transfer the contents of the wok to a plate and set aside.

Add the remaining oil to the wok and place back over a medium heat. Add the chicken and season with salt and pepper. Stir-fry for 3-4 minutes on each side. Transfer the chicken to the plate with the cooked vegetables and set aside.

Pour the stock into the wok. Simmer over a medium heat for 2 minutes.

Add the lemon juice and rice flour. Stir well and simmer for 30 seconds.

Add the chicken and vegetables back into the wok. Stir and heat through.

Store any leftover chicken and sauce in an airtight container and refrigerate for up to 2 days.

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