January 22, 2026

Chicken and Greens StirFry

Ingredients


  • 400g organic free-range chicken thigh fillets, chopped into large pieces
  • 1 tbsp olive oil or avocado oil
  • 2 cloves garlic, finely chopped
  • 1 tsp fresh ginger, grated (optional)
  • 1 cup green beans, trimmed
  • 1 cup broccolini, chopped
  • 1 cup broccoli florets
  • 1 cup snap peas
  • ½ cup shelled edamame beans (fresh or frozen)
  • 1–2 tbsp tamari or soy sauce
  • Cracked black pepper, to taste


Optional: squeeze of lemon or lime juice


Wild Rice & Quinoa Base

  • ½ cup wild rice½ cup quinoaWater as per packet instructions
  • Pinch of salt2 tbsp hemp seeds (to finish)
  • To Serve (optional)
  • Sliced spring onion
  • Sesame seedsExtra cracked pepper



Instructions


Step 1 -  Cook the wild rice & quinoa

Rinse both grains well.

Cook separately or together according to packet instructions (wild rice takes longer).

Once cooked, fluff and combine. Season lightly with salt and set aside.


Step 2 - Cook the chicken

Heat oil in a large pan or wok over medium-high heat.

Add chicken and cook for 5–6 minutes, turning until lightly golden and mostly cooked through.


Step 3 - Add aromatics

Add garlic and ginger. Stir for 30–60 seconds until fragrant.


Step 4 - Add the greens

Add green beans, broccolini, broccoli, snap peas and edamame.

Stir-fry for 3–5 minutes until vegetables are tender-crisp and bright green.


Step 5 - Season

Add tamari or soy sauce and cracked black pepper.

Toss well to coat. Finish with a squeeze of lemon or lime if desired.


Step 6 - Assemble the bowls

Spoon wild rice & quinoa into bowls.

Top with chicken and greens.

Sprinkle with hemp seeds, spring onion and sesame seeds if using.



Nutrition and Cooking Times


Prep time: 15 minutes | Cook time: 25 - 30 minutes   Serves: 2 adult servings


Nutrient Value:  Calories: 680cal | Protein: 43g | Fat: 24g | Carbohydrates: 48g

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