5-A-Day Thai Chicken Stir Fry
Oh, you guys. This 5-A-Day Thai chicken stir fry is A GOOD ONE. You’re in for a treat.
As with a lot of my cooking, it was a bit of a chuck-it-in-the-pan-and-see-what-happens scenario, and it totally came out on top. There are too many fabulous things to name about this dish, but here are just a few:
1) It contains ALL FIVE of your five a day. You’re eating half the rainbow here. We’ve got spring onions, red peppers, yellow peppers, white cabbage AND sugarsnap peas. It’s a riot.
2) You can cook the whole thing in ONE PAN. I don’t know about you, but a one pan meal is most definitely the kind of meal I want to make.
3) You can serve it with whatever you like! Brown rice, soba noodles, egg noodles, rice noodles, or even on its own.
4) The macros are fantastic.
5) It totally tastes like a takeaway but better- and you’ll know exactly what’s in it!
These are actually all pretty standard points when it comes to Asian cuisine, which is why I love it so much. You can mix things up using whichever ingredients you have to hand and it’s almost bound to taste fantastic every time.
I went to Thailand a couple of years ago and took a cookery course in one of the northern regions, Chiang Mai. We learnt how to make all manner of things from cashew chicken stir fries to papaya salads to sticky rice and fried bananas. It was absolutely brilliant fun and it really peaked my interest in Asian cookery. Now, I find myself going through phases where I’ll eat Thai inspired dishes literally every day for a week, then suddenly turn my interests to something else, only to come back to them again. They’re just so satisfying in every way- the versatility, the health factor, the time efficiency: it’s a thumbs up from me.
I ate this whole Thai chicken stir fry -along with the pumpkin rice noodles I served it with- using chopsticks. I say this with relish, because not too long ago I was absolutely clueless when it came to using chopsticks. This first became apparent a few years ago whilst out for dinner with a new boyfriend and his Singaporean friends who, needless to say, were all rather proficient in the art of eating with chopsticks. I flailed around for 20 minutes trying to pick up my noodles before admitting defeat and asking the waiter to bring me a fork. It was SO embarrassing- I couldn’t have looked more western if I tried. I vowed then and there to teach myself how to use them to avoid any future incidents. So, on the aforementioned trip to Thailand, I made it my mission to master dat chopstick life. And I did! Every time I use them now, I feel particularly exuberant.
From nemesis… to BFF.
This dish is the dream for those of us who are time poor but still want to make conscious, healthy food choices. It’s a great one to make in bulk at the weekend (the recipe can easily be doubled) and eat throughout the week for work or university lunches. You can feel totally free also to swap out the veggies I’ve used here for whatever else you might have lying around, like carrots, spinach, broccoli or pak choi. Get creative!
Without further ado, here is my absolute favourite new dish: the 5-A-Day Thai chicken stir fry. Extra points for eating with chopsticks! 😉
- 350g chicken breast, cubed
- 175g white or red cabbage, thinly sliced
- 125g red pepper, diced
- 100g yellow pepper, diced
- 6 spring onions, chopped
- 100g sugarsnap peas
- 2 large garlic cloves, minced
- Thumb sized piece of fresh ginger, minced
- 2tsp ground coriander
- 2tsp dried coriander leaf
- 1/2 chicken stock cube (I like Kallo) dissolved in 200ml water
- 2tsp honey
- 25ml light soy sauce
- 1/2tsp crushed dried chillies*
- 2tsp cooking oil (coconut or rapeseed work well here)
- Heat the cooking oil in a large frying pan and distribute evenly across the pan. Once hot, throw in the chicken, spring onions, ground coriander and coriander leaf. Combine well.
- Fry until starting to brown, then add the red pepper, yellow pepper and sugarsnaps into the pan. Fry for 3 minutes then follow with the white cabbage, minced garlic, ginger and soy sauce. Fry this for a minute or so, then pour over the chicken stock, honey and dried chillies.
- Bring to the boil, then reduce to a medium-low heat. Leave to simmer for 10 minutes or until the stock has reduced and been mostly absorbed by the other ingredients.
- Serve with your favourite accompaniment, such as brown rice or noodles.
- *If you don't like your food spicy, feel free to omit the crushed dried chillies.
- Protein: 47g
- Carbohydrate: 20g
- Fat: 4.5g
- DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.