Five-spice chicken and vege stir-fry

Serves: 4

Time to make: 20 mins

Ingredients

1 tablespoon olive oil
600g chicken breast fillets, thinly sliced
1 teaspoon Chinese five spice
400g fresh (or frozen) stir-fry vegetable mix
1 bunch bok choy, stems and leaves separated, chopped
¼ cup oyster sauce
1 long fresh red chilli, finely sliced
2 x 250g packets microwave brown rice, to serve

Instructions

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1 Heat olive oil in a large wok or deep non-stick frying pan set over high heat. Sprinkle chicken with spice and, adding to wok (or pan) in batches, stir-fry for 3-4 minutes, or until almost cooked through. Remove from pan and set aside.

2 Add vegetable mix and bok choy stems to wok with ¼ cup water. Stir-fry for 4-5 minutes, or until veges are tender and water has evaporated.

3 Return reserved chicken to wok with bok choy leaves, oyster sauce and half the chilli (add an extra 1/4 cup water to thin sauce, if necessary). Stir-fry mixture for 2 minutes or until chicken is cooked and veges are heated through.

4 Meanwhile, microwave rice according to packet instructions and divide among 4 bowls. Top rice with chicken stir-fry, garnish with remaining chilli and serve.

Variations

Make it gluten free: Check five-spice and oyster sauce are gluten free.

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Nutrition Info (per serve)

Calories 489 cal

Kilojoules 2050 kJ

Protein 43 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 4 g

Dietary fibre 6 g

Sodium 760 mg

Calcium 70 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.