Herbs & spices chicken stir-fry
Ingredients
- 6 oz Chicken breast, raw, diced 6oz
- 2 tsp Paprika 0.2oz
- 2 tsp Dried mixed herbs 0.1oz
- 2 two-second sprays Olive oil spray 0.1oz
- ½ Red onion, medium, thinly sliced 1.7oz
- 1 tsp Garlic, minced 0.1oz
- 1 Zucchini, medium, cut into rounds 6.9oz
- ½ cup Red bell pepper, chopped 2.6oz
- 1½ tsp Peanut butter, reduced sugar & salt 0.3oz
- 2 cups Baby spinach 1.3oz
- ½ Lemon, medium, zest and juice 1.5oz
- 1 dash Black pepper
- ¼ cup Basil, fresh, whole leaves 0.2oz
Steps
- Season chicken with paprika and herbs. Set aside.
- Spray a large non-stick fry pan or wok with oil and set over medium to high heat. Add onion and garlic and stir for 1 minute. Add chicken and cook, stirring for 3 to 5 minutes or until browned. Remove from pan and set aside. Spray same pan with oil and heat to medium heat. Add zucchini and red pepper and stir fry for 3 minutes.
- In a small bowl, mix peanut butter with a teaspoon of hot water to thin down. Add to the vegetables in the pan and cook for 1 minute. Add chicken back to pan, along with spinach, lemon zest, and juice. Cook for a further 30 seconds.
- Remove from pan and divide into two serving bowls. Season to taste and garnish with basil before serving.