Asian Stir Fry Greens with Chicken by Abbey Layton

A simple and quick stir fry full of greens and juicy chicken marinated in soy sauce and sesame oil. This recipe is full of flavour and super quick to cook up. Need to get more greens in? This is your recipe! Enjoy!

Serves 2 | Prep Time 10min | Total Time 25min

INGREDIENTS

500g skinless chicken breast, thinly sliced
2 tbsp soy sauce
1⁄2 tsp sesame oil
2 tbsp extra virgin olive oil
1 brown onion, thinly diced
2 cloves garlic, roughly chopped
1 red chilli, thinly sliced (optional)
A small bag of mushrooms, roughly chopped
1⁄2 bunch bok choy, thinly sliced
1 bunch broccolini
1 bunch broccoli, roughly chopped
1 green capsicum, roughly chopped
1 tbsp SPICETUB Asian Greens Mix
1⁄2 bunch coriander, chopped
3 spring onions, thinly sliced

METHOD

To start, marinate your chicken by placing the sliced chicken into a bowl with 1 tbsp soy sauce and the sesame oil. Set aside.
Heat a non-stick wok over high heat and add the olive oil, brown onion, garlic and chilli and sauté for about 3 minutes until softened. Add chicken and cook for 5 – 10 minutes (depending on thickness), so its cooked but still tender. The chicken and onion should be browned. Then remove from wok and set aside.
Add mushrooms to the wok and more olive oil if needed. Cook for about 3 minutes or until the mushrooms have softened.
Add in the prepared bok choy, broccolini, broccoli and capsicum along with 1 tbsp of soy sauce and begin to cook, adding 1⁄2 tbsp of SPICETUB Asian Greens Mix. Cook until green veggies start to soften.
Add the chicken and onion mix back into the wok along with another 1⁄2 tbsp of SPICETUB Asian Greens Mix and more soy sauce if needed. Cook until the chicken and veggies are cooked well.
Once the chicken is cooked through, add the coriander and spring onions. Turn off the heat, serve and top with more coriander and fresh chili. Enjoy!

Meet the recipe creator Abbey Layton - Nutritionist & Personal Trainer

Find Abbey on Instagram .