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
The Healthy Eating Hub
This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidenced-based and practical nutrition advice that people can put into practice straight away.