Chicken Stirfry - The University of British Columbia Athletics

Chicken Stir-fry



Ingredients • 3 chicken breasts thinly sliced • 2 tbsps grated ginger • 3 cloves crushed garlic • 1 large pepper • 1 head broccoli • 1/3 cup cashew nuts • 1 tbsp olive oil Sauce • 4 tbsps lime juice • 4 tbsps soy sauce • 2 tbsps thai chilli paste • 2 tbsps brown sugar Making it • Heat oil in pan • Add ½ the ginger and all the garlic and cook for 1 minute • Then add chicken and cook for 6-8 minutes • Add broccoli, remaining garlic and thinly sliced pepper and cook until all veg is done. • Add sauce and cashew nuts and cook for 2-3 minutes • Serve with brown rice and a lime wedge, sprinkle with coriander

NUTRITION FACTS Servings: 3 PER SERVING Calories (kcal): 344 Fat (g): 15 Carbohydrate (g): 21 Fibre (g): 3 Protein (g): 31.2

TIPS & HINTS Tired of grating fresh ginger? Grate the entire ginger root and place in ice cube trays for a few hours. The pop the frozen ginger cubes into a food storage bag and keep in the freezer until you need them.

A SPORTS NUTRITION PUBLICATION © THE UBC DEPARTMENT OF ATHLETICS AND RECREATION, APRIL 2016