Chicken and vegetable stir fry

Serve with brown rice, couscous or noodles for variety.
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Bowl filled with chicken and vegetable stir fry
LF Lactose free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people
Method
  1. Cook rice according to packet instructions.
  2. Wash vegetables and slice into pieces of similar size (discarding capsicum seeds and stalk).
  3. Cut chicken into small strips, removing and discarding any leftover skin or bones.
  4. Heat oil in pan, add chicken and garlic and gently cook until chicken is brown and cooked through. Set aside.
  5. Add cabbage, carrot and capsicum to pan and cook for 2 to 3 minutes.
  6. Add zucchini and continue to cook for 3 to 5 minutes.
  7. Add chicken and sweet chilli sauce to pan. Stir and cook until vegetables are tender and chicken is warmed through.
  8. Serve with rice.


Recipe tips

  • Use pork strips as an alternative to chicken.
  • Serve with brown rice, couscous or noodles for variety.

Each serve provides

Food group Children’s serves
Meat/alternatives (chicken) 1 children’s serve
Vegetables 1 children’s serve
Grains (rice) 1 children’s serve
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

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Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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