Rainbow stir fry
A light and refreshing meal that's quick and easy to make.
1 Tbsp canola oil
500g chicken, skin removed and finely sliced into strips
2-3 small bok choy, finely sliced, stalks and leaves separated
1 red capsicum, deseeded and sliced, optional
½ cup water
2-3 carrots, grated
½ swede, grated (or use extra carrot)
½ cup orange juice (2 oranges)
1 Tbsp cornflour
Heat oil in a wok.
Add chicken, stir fry for 3-4 minutes until golden.
Add bok choy stalks and capsicums and stir through.
Add water, cover and steam until vegetables just cooked.
Add carrot, swede, and bok choy leaves. Stir fry for 3-4 minutes and chicken is cooked.
Mix orange juice with cornflour to make a thin syrup, add to wok and mix well.
Cook until the sauce becomes clear and coats the vegetables.
Serve with brown rice.