This Chicken and Vegetable Stir-Fry recipe is perfect for those with Crohn’s disease, as it is gluten-free and packed with nutritious ingredients. With a prep time of only 20 minutes, this recipe serves 4 and contains approximately 400 calories per serving.
Chicken and Vegetable Stir-Fry
Looking for a healthy and tasty meal for Crohn's sufferers? Try this Chicken and Vegetable Stir-Fry recipe. Quick to make and gluten-free, it's packed with nutritious ingredients and full of flavour.
Servings: 4 people
Equipment
- Wok or large frying pan
Ingredients
- 2 chicken breasts boneless, skinless, cut into thin strips
- 1 tbsp cornflour
- 1 tbsp olive oil
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 courgette sliced
- onion sliced
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce gluten-free if applicable
- 1 tbsp honey
- 1 tbsp sesame oil
- salt and pepper to taste
- 1 tbsp fresh coriander leaves optional
Instructions
- In a bowl, mix the chicken strips with the cornflour until well coated.2 chicken breasts, 1 tbsp cornflour
- Heat the olive oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for about 5 minutes or until browned.1 tbsp olive oil
- Add the sliced peppers, courgette, onion, garlic, and ginger to the pan and stir-fry for a further 5 minutes.1 red pepper, 1 yellow pepper, 1 courgette, onion, 2 garlic cloves, 1 tbsp fresh ginger
- In a small bowl, mix the soy sauce, honey, and sesame oil together. Add this to the pan and stir-fry for another 2-3 minutes or until the vegetables are cooked through.2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil
- Season with salt and pepper to taste.salt and pepper
- Serve hot, garnished with chopped fresh coriander leaves if desired.1 tbsp fresh coriander leaves
