When I was experimenting with a different take on a roast chicken, I knew that I needed no traditional vegetables to go with it. I came up with this combination and it goes perfectly with the Chinese five spice roast chicken.
The flavours work so well together. A light yet satisfying meal. Stir fry is super quick and easy to make and is extra healthy with a whole variety of really tasty vegetables!
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Stir Fry Vegetables for Roast Chicken
Quick and colorful stir-fried vegetables, perfectly complementing roast chicken for a healthy, flavorful side dish.
4
servings10
minutes15
minutes120
kcal25
minutesKeep the screen of your device on
Ingredients
1 Large Sweet potato, peel and slice with a vegetable peeler
2 Bunches Broccolini, sliced in half
1 Packet Mushrooms, sliced
3 Spring onions, sliced
2 tbsp Miso paste
3 tbsp Tamari or soy
2 tbsp Minced Garlic
2 tbsp Grated Ginger
1 tbsp Peanut Oil
1 tsp Sesame oil
Directions
- In a Wok or a large fry pan, add both the peanut and sesame oil
- Heat the oils and add the spring onion, garlic and ginger.
- Stir fry the ingredients for approximately 1 minute until fragrant.
- Add all of the other vegetables and stir fry until they are soft.
- Serve with the roast chicken and top with coriander and chilli.
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