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D I N N E R
Easy Chicken Stir Fry
The Method Slice the chicken into bite-sized pieces and cut the baby corn and scallions into slices. Meanwhile, rinse the rice in a sieve and put in a pan with 300ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes and then leave to sit for another 10 minutes for perfectly cooked rice. Heat a wok or large non-stick frying pan. Add half of the oil and stir fry the chicken for 5 minutes, tossing occasionally until the chicken is piping hot with no pink meat and the juices run clear. Tip onto a plate. Add the rest of the oil to the wok and swirl it around. Tip in the corn, scallions and ginger and stir fry for 1 minute, then add the peas and stir fry for another 1-2 minutes. Fold in the vegetable stir fry mix, cooked chicken pieces and rice, then sprinkle over the soy and honey. Season with pepper and stir fry for 2-3 minutes until everything is piping hot and the vegetables are tender but still have crunch. Then serve!
SERVES: 2
The Ingredients 225g Stir Fry Chicken Strips 150g Baby Corn 4 Scallions 750g Vegetable Stir Fry Mix 100g Wholegrain Rice 2 tsps Easy Ginger (10g) 2 tbsps Rapeseed Oil (30g)
50g Frozen Peas 5 tsps Reduced Sodium Soy Sauce (25g) 1 ½ tsps Honey (7.5g) Salt (optional) and Freshly Ground Black Pepper
APPROX. 600 KCAL
Chicken Mini Fillets €7.98 per kg €4.19 525g
Vegetable Stir Fry Mix €1.59 per kg €1.19 750g
100% Pure Honey €4.38 per kg €1.99 454g
Brown Rice €1.05 1kg
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