Chicken & Vegetable Stir-Fry

Chicken breast flash-fried with snap peas, carrots, mushrooms, and capsicum in a ginger-garlic sauce that clings to everything. High-protein with a wok full of vegetables for 380 calories, it's a weeknight fat-loss dinner you can make faster than delivery.

Ingredients

• 160g chicken breast, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced
• 1/2 capsicum, sliced
• 2 tbsp soy sauce
• 1 tsp grated ginger
• 2 tsp oil

Instructions

1. Sear the chicken in a hot wok and set aside.
2. Stir-fry the vegetables 3 minutes on high heat.
3. Return the chicken with soy sauce and ginger.
4. Toss 1 minute more and serve immediately.