Chilli ginger chicken stir fry

Chilli ginger chicken stir fry

A stir fry is such a great dish to make quickly with few ingredients and lots of flavour.

Change the vegetables and spices and it’s a new dish without much effort.

To get the best flavour the chicken should marinade for at least an hour.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast, cut into fillet size pieces
52 g peppers, sliced
95 g courgette, cut into 5mm thick slices
1 garlic clove, chopped or crushed
1 inch piece of ginger, grated
1.5 chilli, sliced, seeds or no seeds up to you!
6 g olive oil
24 g cashews, lightly toasted
43 ml soy sauce
149 g broccoli
salt and pepper


  • Put your chicken, garlic, chillies, ginger and soy sauce into a bowl, thoroughly mix and leave to marinate for a minimum of an hour.
  • Put a medium frying pan onto the heat and gently toast your cashew nuts.
  • There’s not much time between toasted and burned so please take care.
  • When they’re ready, set them aside for later.
  • Using the same pan, add the olive oil and allow it to heat.
  • Add the chicken along with the marinade to the pan and stir fry the chicken on a medium high heat.
  • After a few minutes the chicken is starting to colour.
  • Add the peppers, courgettes and broccoli to the pan and stir fry for a few minutes.
  • To help the chicken cook through and to steam the broccoli, pop a lid on for a few minutes.
  • When you’re happy that the chicken is cooked (it will be firm the the touch) and the broccoli is cooked to your liking, remove it from the heat and pop it on a plate.

Recipe Notes

  • For those on 2018 BC plans, soy sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • To get the best flavour the chicken should marinade for at least an hour.
  • Ginger is easier to grate when it’s frozen.

Nella Foulds
Nella Foulds

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