These include broccoli, spinach, kale, chard, carrots, bok choy, brussels sprouts, cabbage, carrots, pumpkin and capsicum. Try to include them in your daily diet.
Heat 1 tbsp of oil in a large wok, add the chicken and toss until just golden. Remove from the wok and set aside.
Heat the remaining oil in the wok and add the onion, garlic, ginger and chili and toss for 2–3 minutes.
Add the capsicum and carrot, and continue to toss for another 2–3 minutes.
Add the sugar snap peas and keep tossing, then add the chicken back into the wok and continue to toss.
Combine the soy sauce and Chinese rice wine and add to the wok, continuing to toss.
Add the bok choy and toss until it’s just wilted. Remove the wok from the heat and immediately serve into 4 bowls.
Sprinkle each bowl with sesame seeds and serve with a wedge of lime.
1,757 kJ (420 calories)
- Saturated Fat
About the author
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.