Chicken thigh fillets – 350g (boneless and skinless)
Canola oil – 1/2 tablespoon
Crushed garlic – 1 clove (5g)
Sweet chili sauce – 1 tablespoon
Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.
Method
Cook rice according to packet instructions.
Wash vegetables and slice into smaller pieces (discard capsicum seeds and stalk).
Cut chicken into small strips, discard any leftover skin or bones.
Heat oil in pan, add chicken and garlic and gently cook until chicken is brown and cooked through. Set aside.
Add cabbage, carrot and capsicum to pan and cook for 2-3 minutes.
Add zucchini and continue to cook for 3-5 minutes.
Add chicken and sweet chilli sauce to pan. Stir and cook until vegetables are tender and chicken is warmed through.
