Stir Fry Chicken Recipe
Ingredients (4 servings)
Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside. Add the remaining oil to pan with the red pepper and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomatoes and cook until the spinach just wilts. Combine coconut cream and pesto in a small bowl, then add to pan and cook until just heated through.
- 4Skinless chicken breast fillets, thinly sliced
- 2 tablespoons olive oil
- 1 red pepper, cut into thin strips
- 225g brown mushrooms, sliced
- 200g baby spinach leaves
- 1 punnet cherry tomatoes, halved
- 150ml coconut cream
- 2 tablespoons good-quality pesto
Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat, cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside. Add the remaining oil to pan with the red pepper and mushrooms, and cook, stirring, for 1-2 minutes. Add the spinach and tomatoes and cook until the spinach just wilts. Combine coconut cream and pesto in a small bowl, then add to pan and cook until just heated through.