Quick Asian chicken with crunchy carrots and lime
From the foundersHans Hammar·Co-founder & CFO
A colourful, high-protein stir-fry with sliced chicken fillet, crunchy carrots and spring onions in a balanced sauce of soy, garlic and fresh lime.
Ingredients
2 servings
- 500 gFresh chicken fillet
- 2 stBagged carrots
- 250 gbroccoli
- 3 stspring onions
- 2 stgarlic cloves
- 1 mskfresh ginger
- 2 mskJapanese soy sauce
- 1.5 mskoyster sauce
- 1 stlime
- 1 tsksesame oil
- 1 mskneutral oil
How to make it
- 1
Cut the chicken fillet into thin strips. Cut the carrots into thin batons and the broccoli into small florets.
- 2
Mix the soy sauce, oyster sauce, lime juice and sesame oil in a small bowl.
- 3
Heat the neutral oil in a large frying pan or wok over a high heat.
- 4
Add the chicken and sear quickly for 3-4 minutes until nicely browned. Remove from the pan for now.
- 5
Stir-fry the grated garlic, ginger, carrots and broccoli in the pan for 3 minutes so the vegetables keep their crunch.
- 6
Return the chicken to the pan and pour over the sauce and sliced spring onions. Heat through and let it all simmer together for 1-2 minutes.
- 7
Season with extra lime or sea salt flakes and serve straight away.
Kitchen tips
- Cut the chicken into even, thin pieces so it cooks in no time without drying out.
- Use a high heat so the vegetables are crisply stir-fried rather than boiled.
AI-generated content. Always verify ingredients and allergen information yourself.
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