Chicken and green vegetable nutty stir-fry

Chicken and green vegetable nutty stir-fry

By
From
Heart Disease
Serves
1

This is a great super-quick fix after a long day. A quick-fire, nutrient-dense, one-pot wonder. Almond butter is available from most health food stores and some larger supermarkets. If you can’t find it, peanut butter will do fine.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 large leek, sliced
1 red chilli, finely chopped
1 large skinless chicken breast, chopped
1 small courgette, sliced
handful curly kale
2 handfuls baby spinach
1 heaped tablespoon almond butter
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon flaked almonds

Method

  1. Pour the oil into a saucepan set over a medium heat. Sauté the garlic, leek and chilli for about five minutes. Add the chicken and stir-fry for eight to 10 minutes, until it is cooked. (You can cut one of the large pieces in half to check, if you want to be sure; you should see no trace of pink.)
  2. Add the courgette, kale and spinach and stir-fry for a further five minutes, then measure in the almond butter, soy sauce and honey. Mix well. Serve sprinkled with the flaked almonds.

Note

  • Good source of magnesium, ajoene, capsaicin and flavonoids.
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