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nutritional codes

  • Vegetarian Vegetarian
  • Dairy Free Dairy Free
  • Low Fat Low Fat
  • Low GI Low GI
  • Low Salt Low Salt
  • No Gluten No Gluten
  • Source of Calcium Source of Calcium
  • Source of Fibre Source of Fibre

Chicken with Spring Vegetables

Chicken with Spring Vegetables
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Recipe Ingredients

(Serves 4)

  • 4 (800g) chicken breast fillets, cut into strips
  • 1/4 cup (35g) cornflour
  • 2 tbsp oil
  • 125g snow peas, cut into thin strips
  • 1 cup (80g) bean sprouts
  • 1 small (70g) carrot, cut into thin strips
  • 3 tsp cornflour, extra
  • 1 cup (250mL) chicken stock
  • 1 tbsp MAGGI Chilli Sauce
  • 2 tsp MAGGI Original Seasoning
  • 2 tsp honey
  • 2 tsp grated ginger
  • 1 tbsp chopped roasted peanuts

How to make

1. Coat chicken with cornflour, shaking away any excess. Heat oil in a frying pan, add chicken, cook until crispy and golden; remove from pan, keep warm.

2. Wipe frying pan clean; reheat over high heat; add snow peas, sprouts and carrot; stir fry 1 minute or until tender crisp; remove from pan. Keep warm.

3. Combine extra cornflour with stock, MAGGI Chilli Sauce, MAGGI Original Seasoning, honey and ginger; add to pan, bring to boil, add chicken, simmer 1 minute.

4. Spoon vegetables over base of serving dish, spoon chicken and sauce over, sprinkle with peanuts.

Preparation time:
15 minutes

Cooking time:
10 minutes

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 = 20 g (in Australia)
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 = 20 g (in Australia)

Abbreviations

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Nutritional table

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Chicken with Spring Vegetables

  Average Quantity per Serving
Weight 445g
Energy 2333kJ
Protein 64.2g
Fat, Total 26.5g
- Saturated 6.2g
Carbohydrate 14.8g
- Sugars 5.0g
Fibre 2.0g
Sodium 503mg
Iron 2.3mg