Protein-Packed Chicken & Root Vegetable Stir-fry with Buckwheat
A quick and nutritious stir-fry combining lean chicken breast with seasonal root vegetables like carrots and celeriac, served over hearty buckwheat for a fulfilling and warm lunch.
Ingredients
- Chicken Breast144 g
- Carrot49.5 g
- Onion33 g
- Garlic3.3 g
- Rapeseed Oil6.2 ml
- Sesame Oil1.6 ml
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Buckwheat Groats41 g
- Celeriac49.5 g
- Soy Sauce10.3 ml
- Ginger3.3 g
Instructions
- 1Step 1
Rinse buckwheat groats thoroughly. Cook according to package instructions (typically 1 part buckwheat to 2 parts water) for 15-20 minutes until tender. Drain if necessary.
- 2Step 2
While buckwheat cooks, slice chicken breast into thin strips. Dice carrots and celeriac into small, bite-sized pieces. Mince onion, garlic, and ginger.
- 3Step 3
Heat half of the rapeseed oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside.
- 4Step 4
Add remaining rapeseed oil to the pan. Add diced carrots, celeriac, and onion. Stir-fry for 4-5 minutes until vegetables are slightly tender-crisp.
- 5Step 5
Add minced garlic and ginger to the vegetables, stir-fry for 1 minute until fragrant.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.