Chicken mince stir fry

A really simple recipe that pack a punch flavour-wise. You could use lean beef mince here too, or mix half meat/half lentils. Save a portion in the fridge and enjoy for a lunch next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make up the dressing/marinade by mixing all the ingredients together.

Step 2

Remove the mince from the pack, transfer to a bowl and break it up a little with a wooden spoon, Then add 1.5 tbsp of the dressing and mix well. Allow to marinade while you get the other ingredients ready - longer if you have time.

Step 3

Cut the pepper into strips and finely dice the onion.

Step 4

Place the coconut oil in a large frying pan or wok and melt over a medium heat.

Step 5

Add the garlic and ginger and allow to soften before adding the onion to the pan. Cook for 5 minutes

Step 6

Then add the chicken mince, stirring and breaking it up. Cook for a further 5 minutes.

Step 7

Then add the pepper to the pan, also adding half of the remaining marinade, cook for a few minutes before throwing in the edamame, peas and the quinoa - you might have to break the grains up a little from the packet.

Step 8

Cook for another 4 minutes or so before serving up. Pour over the remaining marinade on to served up dish on the pates.