Chicken/turkey & Brown Rice Stir-fry

Ingredients

• 200g chicken or turkey mince
• 1-2 tsp. sesame oil
• 1 tbsp. soy sauce
• 1 tbsp. grated ginger
• 1-2 garlic cloves, crushed
• ¼ bunch coriander, finely chopped (or use chives)
• 1 cup cooked brown rice (or cooked quinoa)
• 2 tbsp. crushed cashew nuts
• ½ bunch spring onions, chopped finely (or use onion)
• 1 handful baby spinach leaves or rocket
• 1-2 tsp. honey, optional
• 1 bunch broccolini, sliced
• handful of snowpeas, top and ends removed, thinly sliced
• 1 small red capsicum, thinly sliced
• drizzle of olive oil
• Squeeze of fresh lime

Method

1. Heat olive oil in a wok/frying pan, add ginger and garlic and cook for 1-2 minutes, add chicken/turkey mince and cook or 4-5 minutes until mince is mostly cooked, take off the heat
2. Wipe wok/pan clean, drizzle with olive oil, add spring onions, broccolini/veges of choice to the pan and cook until just tender
3. Add coriander, spinach, sesame oil, soy sauce, honey and chicken/turkey mince, toss to combine and until mince is entirely cooked
4. Add cooked rice to the pan and gently toss – season to taste with additional soy sauce
5. Spoon into 2 bowls to serve and sprinkle with cashew nuts, extra spring onions and a squeeze of lime

Tips

• Add extra vegetables to bulk the stir-fry out if preferred eg different coloured capsicums, mushrooms, asparagus, bean sprouts, bok choy, green beans etc – although vegetables contain few calories, make sure to include any extras in your calorie count!
• Add fresh sliced chilli for heat
• This dish works well the next day as leftovers warmed up
• For a vegetarian version – use crumbled firm tofu instead of chicken/turkey
• If you have a higher daily calorie limit, increase the portion of rice of 1 cup and add extra vegetables
• To lower the calorie serve of this meal, omit the rice