Serves: 4

Chicken and kale stir fry

FG 2 | CC 13

Calories: 319 kcal

120 g wholegrain rice

500g skinned chicken breast (cubed)

2.5cm piece fresh root ginger (peeled and diced)

1 clove garlic (crushed)

1 stalk lemongrass (peeled and sliced)

1 red chilli (deseeded and shredded)

100 g kale (shredded)

100 g tenderstem broccoli

1 tbsp soy sauce

1 tbsp oyster sauce

1 lime (grated (zest and juice of))

1 tbsp rice bran oil

Follow the packet instructions for the rice and while the rice is cooking:
Wipe a large frying pan or wok lightly with oil and stir-fry the chicken for 5-7 minutes until lightly browned all over.
Add the ginger, garlic, lemongrass and chilli and stir-fry for 1-2 minutes.
Add the kale and broccoli and stir-fry for 2-3 minutes.
Lastly, stir in the soy sauce, oyster sauce, lime zest and juice, making sure all ingredients are combined.
Serve immediately with the boiled rice.