HOW TO KEEP GARLIC FROM SPROUTING RECIPES
HEALTHY POTATO RECIPES - BBC GOOD FOOD
Enjoy our healthy potato recipes for a light lunch or dinner. We've got nutritious ideas for jacket potatoes, mash, roasties and even chips!
Provided by Alice Johnston
Number Of Ingredients 1
CHICKEN AND VEGETABLE STIR FRY RECIPE - JAMIE OLIVER
As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. Feel free to mix up the veg, or swap out the chicken for another protein. Give it a go!
Total Time 20 minutes
Yield 2
Number Of Ingredients 19
Steps:
- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
- Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Place a wok or large non-stick frying pan on a medium-high heat with the vegetable oil. Add the garlic, ginger and chilli, toss for 30 seconds, then add the chicken and stir-fry for 1 to 2 minutes more, or until golden.
- Add all the veg and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the veg is tender but with a bit of bite.
- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.
Nutrition Facts : Calories 506 calories, FatContent 11.6 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 30.7 g protein, CarbohydrateContent 70.3 g carbohydrate, SugarContent 18.6 g sugar, SodiumContent 1.5 g salt, FiberContent 10.6 g fibre
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- Peel and finely chop the garlic and ginger, deseed and finely chop the chilli.
- Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones.
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- Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Use tongs to drag the noodles straight into the wok, then add the soy and black bean sauce and toss to coat.
- Divide between your plates, scatter over the sesame seeds and coriander, and dig in.
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