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Chicken stir fry

• Sarah Barker

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Serves 3

A little work

Prep: 20 mins

Cook: 20 mins

Nutritious and colourful stir fry packed with protein and veg, suitable from 11 months

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Ingredients

• 75g Basmati rice

• 1tbsp Vegetable oil

• 150g Chicken breast

  chopped into small chunks

• 30g Mange tout

  each cut into four

• ½ Red pepper

  deseeded and cut into strips

• 50g Baby corn

  chopped into small chunks

• 30g Broccoli

  chopped into tiny florets

• 1 Egg

• 2tsp Reduced salt soy sauce

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Method

• step 1

  First, cook the rice according to the packet instructions, then drain and leave aside.

• step 2

  While the rice is cooking, heat the oil in a wok and stir-fry the chicken until it's pale golden all over, then remove to a bowl.

• step 3

  While the rice is cooking, heat the oil in a wok and stir-fry the chicken until it's pale golden all over, then remove to a bowl.

• step 4

  Add the mange tout, pepper, baby corn and broccoli to the wok, and add a splash of water. Steam-fry, tossing over the heat for 2-3 minutes then add the chicken pieces and cook for another two minutes. Then add the cooked rice and stir.

• step 5

  In a bowl, beat the egg with the soy sauce, add to the pan and toss until cooked through. Serve immediately, chopped into pieces small enough for your child to cope with.

• step 6

  You can vary this recipe by using chopped up cooked rice noodles instead of the rice.

Authors

Sarah Barker

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