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, sliced 1cm thick across the grain
• 1 tbsp curry powder
• 1 tsp light olive oil or coconut oil
• 2 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1 red capsicum, halved, deseeded, thinly sliced
• 1 green capsicum, halved, deseeded, thinly sliced
• 1 yellow capsicum, halved, deseeded, thinly sliced
• ¼ cup parsley, coarsely chopped
• Extra parsley, for garnish

Serves: 6–8

Method

• In a bowl, combine chicken with ½ tbsp curry powder. Cover and refrigerate for 20 minutes.
• Heat 1 tsp oil in a wok over medium heat. Stir-fry one-third of the chicken for 3 minutes until lightly browned. Transfer to a plate.
• Repeat with remaining chicken in two batches, reheating wok each time.
• Add remaining oil to the wok. Stir-fry garlic, onion, and capsicums for 5 minutes.
• Add remaining curry powder and cook for another 5 minutes, until capsicums soften.
• Return chicken to the wok and toss for 2–3 minutes until heated through.
• Stir in parsley and remove from heat.
• Serve topped with extra parsley.

Serving suggestion
Enjoy on its own or with rice, and add a dollop of yoghurt on top.