Chicken Buckwheat Stir-Fry with Broccoli
A quick and nutritious stir-fry combining tender chicken breast with earthy buckwheat and crisp broccoli in a light olive oil sauce.
38Min
4Servings
385Cal
EasyLevel
Kid friendlygluten-freedairy-free
#stir-fry#healthy#quick meal#high protein
Equipment
knife
cutting board
pot
colander
wok
spatula
plate
Ingredients
Main Ingredients
chicken breast (sliced)
500 g
buckwheat (dry)
200 g
broccoli (florets)
300 g
bell pepper (sliced)
150 g
olive oil
30 ml
Instructions
1
Cook buckwheat
Rinse buckwheat and cook in boiling water until tender.
15 min100°Ctimer 15 min
2
Slice chicken breast
Cut chicken breast into thin strips.
5 min
3
Prepare vegetables
Cut broccoli into florets and slice bell pepper.
5 min
4
Stir-fry chicken and vegetables
Heat olive oil in wok, fry chicken until golden, add vegetables and stir-fry until tender-crisp.
10 minHigh heattimer 5 min
5
Combine with buckwheat
Add cooked buckwheat to the wok and stir everything together.
2 minMedium heat
6
Serve hot
Serve the stir-fry immediately while hot.
1 min
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or reheat in wok
Store in airtight container. Buckwheat may absorb moisture when stored.
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