Chicken and Vegetable Stir Fry
with Miso Ginger Sauce
Asian fast food without the guilt!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
20 min
Asian fast food without the guilt!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Sauce
Honey
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and cut carrot to sticks. Clean zucchini and cut to sticks. Rinse snow peas. Cut chicken to cubes.
2 Fry chicken
Heat olive oil in a pan over medium high heat. Fry chicken for 5 minutes until nicely browned. Season with salt and pepper. Set aside.
3 Fry veggies
Add oil to the pan and toss in the vegetables. Fry for 5‒7 minutes until crisp-tender.
4 Make sauce
Meanwhile prepare the sauce. Combine ginger paste, soy sauce, rice vinegar, honey, miso paste, chilli flakes and 0,75 Tbsp of lime juice in a bowl.
5 Simmer and serve
Once the vegetables are nearly ready, toss the chicken back to the pan with the sauce. Bring to a boil and let simmer for 2 minutes. Serve with sesame seeds and chopped fresh coriander.
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