Ask me what my favorite protein is and you will always have chicken as my answer.I love chicken,it’s the one meat I always make sure never to run out of and my freezer will always have chicken in it.
Chicken is versatile and easy to cook.There are a thousand and one ways of preparing chicken out there,beauty is in diversity and chicken is fantastic in soaking and taking up different flavours.
Chicken is always a winner as it goes well with anything paired with,chicken is a clean source of protein,low in cholesterol compared to red meats and are light on your tummy making them an ideal source of protein to take on the go.
I used chicken breasts for my maple chicken veggie stir-fry as that is what I had with me,chicken breasts are notorious for being bland and dry,however,thinly sliced given a quick stir-fry alongside colourful vegetables then coated with a sticky sweet and spicy maple stir-fry sauce,you will have tender juicy pieces of chicken addictive to the last bite.
My maple chicken veggie stir-fry has a colourful array of vegetables,making it a healthy meal that will fit into your diet plans if you are weight conscious without necessarily having to starve yourself.
Secret to a great stir-fry is cooking your meal over the highest heat possible in the shortest amount of time
For my veggies I went with snow peas,French beans,carrots,red onions,green onions,colourful bell peppers and baby corn.
Use vegetables that are in season for the best stir-fry and they are easy on our pockets too
Use honey or brown sugar in place of the maple syrup but be prepared to miss out on a whole layer of flavour
This goes well with rice,noodles or pasta dishes and are savoury enough to be enjoyed as a meal.
It’s quickness to prepare and little cleanup needed makes this my go to meal after my workouts, this can be a a quick dinner prep to fit in your busy schedule
PREP TIME:7 MIN
COOK TIME:13 MIN
TOTAL TIME:20 MIN
- 200g chicken breast
- 1/4 cup carrots
- 1/2 cup red bell pepper
- 1/2 cup yellow Bell pepper
- 1/2 cup snow peas
- 1/2 cup baby corn
- 1/2 red onion
- 2 green onions
- 1 tablespoon soy sauce
- 3 tablespoons maple syrup
- 1 teaspoon red pepper flakes
- 1/2 teaspoon corn starch
- 1 teaspoon ginger
- 1 teaspoon garlic
Mix together all your stir-fry sauce ingredients and set aside.
Chop up your vegetables into bite Size pieces and thinly slice your breasts
Heat your wok or pan over high heat and pour in 2 teaspoons of vegetable oil.Fry your chicken until golden brown and cooked
Mix in our soft veggies in sweet bell peppers,baby corn and green onions.Toss around for another minute then pour in your stir-fry sauce and toss until all the veggies and chicken are coated in sweet maple goodness