
Chicken and vegetable stir-fry
Fifteen minutes, crunchy vegetables and a sauce made from what's in your pantry.
- Total time
- 18 min
- Servings
- 2 servings
- Calories per serving
- 375 cal

Fifteen minutes, crunchy vegetables and a sauce made from what's in your pantry.

Fifteen minutes, plus a timing chart by vegetable so every one comes out just right.

Fifteen minutes and a complete dinner. Golden chickpeas are nothing like the ones from the can.

Juicy inside and not swimming in oil. The trick is getting the water out of the zucchini.

Roasted, not boiled. That one change makes it a completely different soup.
Light doesn't mean skimpy. The dinner that goes wrong is the plate of vegetables that ends with the fridge door open at 11:30 p.m. The one that works has vegetables, yes, but also a decent serving of protein: that's what takes the hunger away and stops you waking up ravenous.
Here you'll find vegetable soups that hold their own, omelettes, stovetop stir-fries and fish that cook in the time it takes to set the table. Almost none take more than twenty minutes, because at 9 p.m. nobody wants a forty-minute recipe.
Questions
No. What makes you gain weight is eating more than you burn over the whole day, not the time you eat it. If it agrees with you and helps you sleep, having rice or potatoes for dinner is perfectly fine.
Between 350 and 500 per serving is a reasonable range for most people. Below 300 it usually falls short and ends in snacking later.
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