Cook this up in minutes for a healthy, veggie-packed lunch or dinner.
Serves 1, per serving: 374 kcal, 31g protein, 41g carbs, 10g fat, 5g fibre
Ingredients
- 100g turkey breast, cut into strips
- 60ml chicken stock
- 1 celery stick, thinly sliced
- ½ small red onion, thinly sliced
- 1 clove garlic, crushed
- 30g dried cranberries
- ½ red pepper, finely chopped
- 40g mangetout
- 80g chestnut mushrooms
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 40g baby leaf spinach
- 1 tbsp pine nuts
Method
- Stir-fry the turkey in a splash of stock in a non-stick saucepan or wok for 5 mins.
- Add the celery, onion, garlic, cranberries, pepper, mangetout, mushrooms, soy sauce, Worcestershire sauce and remaining stock, bring to the boil then simmer gently until the vegetables are tender.
- Meanwhile, dry-fry the pine nuts in a hot, non-stick pan for 1-2 mins, until starting to turn golden.
- Add the pine-nuts to the stir-fry along with the spinach and cook for about 1 min, until the spinach is just wilting.
Tip
Add in some noodles for a more substantial meal.
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