Chicken Stir-Fry

Ingredients

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Asparagus

  Raw

  1 cup or 134g

• Broccoli

  Raw

  1 cup chopped or 91g

• Ginger

  Spices, ground

  1 tsp or 2g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Carrots

  Raw

  1 medium or 61g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

Directions

1. Heat the chicken stock or broth in a non-stick wok over medium-high heat. Chop the vegetables.
2. Cut the chicken into strips or chunks and add to the wok (or any other protein choice - tofu, lamb, beef, shrimp). Cook until almost done.
3. Add the vegetables, cayenne pepper and ginger, cook until tender.
4. Seperately, quickly scramble the egg and then it mix through the stir-fry thorougly.
5. Serve hot.