Enjoy this flavoursome, healthy dinner, and get a big fix of healthy cruciferous vegies!

Ingredients:

• 500g skinless chicken breast, cut into strips
• olive oil for cooking

Marinade:

• 2 cloves garlic, crushed
• 1 small onion, thinly sliced
• 1/4 cup lemon juice
• 1/3 cup ketjap manis (Indonesian sweet soy sauce)
• 1 small red chilli, finely diced (optional)

Vegetables:

• 1 red capsicum, sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets*
• 1 large carrot, cut into small strips
• 1 cup shredded Chinese cabbage
• 2 bunches baby bok choy, sliced lengthwise

1. Mix together marinade ingredients in a bowl, add chicken strips, cover and set aside for at least 30 minutes. In the meantime, prepare the vegetables.
2. Drain chicken, reserving the marinade.
3. Heat a splash of olive oil in a wok over high heat, stir-fry batches of the chicken until just cooked, then set aside.
4. Stir-fry capsicum, broccoli, cauliflower, and carrot in olive oil for a few minutes, then add cabbage.
5. Toss through reserved marinade, add bok choy and chicken, and stir-fry till hot.
6. Serve with your choice of rice, vermicelli, noodles, or pasta. (clearly, choose a gluten free option if you have an intolerance!)
   
   Serves 4.

Source: Recipe by Shaun Powell.

* if you can find it, why not use purple cauliflower?

Got a comment about this recipe? Let us know.