Chicken and Julienne Vegetable Stir Fry w/ Vietnamese Dressing

Prep Time: 15-25 mins, depending on amount

Cooking Time: 10-15 mins, depending on the amount

Serving Size: 2 (can easily be doubled, tripled, etc.)

  • Vietnamese Dressing
    • Water — 2 Tbs
    • Ginger, fresh, crushed — 1 tsp
    • Lemongrass, fresh — 1 Tbs
    • Lemon juice, fresh — 2 tsp
    • Chili peppers, finely sliced — 1/2 medium
      • or jalapeno peppers
  • Main ingredients:
    • Chicken breasts, cut into strips — 2 medium
    • Carrots, julienne-style — 1 large
    • Red cabbage, shredded — 1/2 cup
    • Red pepper, julienne-style — 1/2 medium
    • Spinach, shredded — 1 cup
    • Olive oil — 2 tsp
    • Mint, fresh, chopped — 1 Tbs
    • Coriander, fresh, chopped — 1 Tbs
      • or 1/3 Tbs dry
  • Instructions:
    • Bring water to a boil and add lemon grass, lemon juice, ginger and chili to make Viatnamese dressing.
    • Heat the oil in a large pan or wok, and fry the chicken strips until cooked, then add the stir-fry vegetables and cook for a further 3-4 minutes.
    • Stir in the Vietnamese dressing and cook for 4-5 minutes.
    • Remove from heat and stir in the chopped mint and coriander.
    • Serve and enjoy.
  • Analysis per serving:
  • Energy
    • Calories (kcal) — 318
  • Protein (g) — 36.4
  • Total fat (g) — 14.1
    • Saturated fat (g) — 3.2
    • Monounsaturated fat (g) — 6.9
    • Polyunsaturated fat (g) — 2.6
  • Omega-3’s (g) — 0.2
  • Cholesterol (mg) — 107
  • Carbohydrates (g) — 11
    • Of which is sugars (g) — 0
  • Fiber (g) — 3.2
  • Sodium (mg) — 141

Note: we accidentally put the jalapenos (substituted for chili peppers) in the fry pan rather than the dressing one time, and lost a lot of the spiciness which makes this dish interesting!