Three Capsicum Chicken Stir - Fry

Capsicums contain three times more Vitamin C than oranges. They are packed with antioxidants and are also a great source of beta - carotene and Vitamin A.

Ingredients: 

• 500g chicken breast fillets, cut across the grain into 1cm-thick slices
• 1 tablespoon curry powder 
• 1 teaspoon light olive oil or coconut oil 
• 2 large garlic cloves, finely chopped
• 1 large onion, finely chopped 
• 1 red capsicum, halved, deseeded, thinly sliced lengthways
• 1 green capsicum, halved, deseeded, thinly sliced lengthways
• 1 yellow capsicum, halved, 
• 1/4 cup coarsely chopped 
• Extra parsley for decoration 

Method: 

1. Combine chicken and 1/2 tablespoon of the curry powder in a glass bowl. Cover with plastic wrap and place in the fridge for 20 minutes to develop the flavours.
2. Heat 1 teaspoon of oil in a wok over medium heat. Add one-third of chicken and stir-fry for 3 minutes or until lightly browned. Transfer to a plate and set aside. Repeat with the remaining chicken, in 2 more batches, reheating wok between batches.
3. Heat remaining oil in wok over medium heat. Add garlic, onion and capsicum, stir-fry for 5 minutes. Add remaining curry powder and stir-fry for 5 minutes or until capsicums are soft. 
4. Add chicken and toss for 2-3 minutes or until heated through. Add chopped parsley and toss until combined.
5. Divide stir-fry among bowls and top with parsley.  
6. Serve with rice or on its own and with a dollop of yogurt. Enjoy!                                                         

 Serves 6-8