Sweet and gingery, this beef and chicken stir-fry recipe will quickly become a family favourite.
This is a great way to use up extra chicken breast, streak and any vegetables that are starting to reach their best-before dates. Whether you make this recipe from scratch or from leftovers, it will still turn out tasty. This can also be quite an economical recipe as it can feed 4 using only one chicken breast and one striploin grilling steak.
The 364 calories in this meal includes 1 cup of steamed white rice. Alternatives to rice could include quinoa or couscous prepared with salted water. Other vegetables you could substitute or add can include bok choy, broccoli, cauliflower, snow peas, water chestnuts, green onion, and sweet peas.
This recipe does call for a sweetener in the glaze; however, if you don't have a sugar alternative, white granulated sugar can substitute for Monkfruit sweetener. Try to use sodium reduced soy sauce or the glaze could come out too salty.
TIP: To make cutting and handling the chicken and steak easier, freeze them for an hour beforehand to stiffen them.
(Makes 4 servings)
1 chicken breast, boneless, skinless chopped
1 striploin grilling steak, sliced
1 large sweet onion, roughly chopped
1/2 each green, red, and yellow bell peppers, deseeded and sliced lengthwise
1 medium carrot, peeled and thinly sliced
1/4 cup pine nuts, crushed
1 teaspoon ground ginger
1 tablespoon avocado oil
2/3 cup chicken stock, or vegetable stock
1 teaspoon Monkfruit sweetener (adjust to taste)
2 teaspoons low sodium soy sauce
1 tablespoon corn starch
1 cup steamed rice per person, prepared as per package instructions
Cut chicken into bite-sized pieces, and trim the fat from the steak before thinly slicing width-wise.
In a skillet or wok, heat the oil then sauté the chicken for 5 minutes before adding the beef. Continue sautéing the meat until it begins to brown.
Add all the vegetables and cook until they begin to soften, stirring regularly.
While the vegetables cook, make the glaze by adding the stock and soy sauce into the corn starch and Monkfruit sweetener. Stir well.
Once the vegetables begin to soften, add the pine nuts and ginger. Mix well.
Add the glaze to the pan and continue cooking until it begins to thicken.
Serve over steamed rice.
Nutritional Information Per Serving:
total calories = 364 | total fat = 10.45g | saturated fat = 1.4g | cholesterol = 20.75mg | sodium (using Knorr instant chicken stock) = 696.5mg | carbohydrates = 52.64g | dietary fibre = 3.9g | sugars = 9.57g | protein = 15.13g