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Chicken and peanut stir-fry

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Chicken and peanut stir-fry
Chicken and peanut stir-fry
  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Simple food never goes out of style, and with this tasty stir fry, you’ll have a healthy dinner on the table in minutes.

Ingredients

  • 500g chicken thigh fillets, cut into 1cm cubes
  • 1 tablespoon caster sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 1 green capsicum, chopped
  • 1 small onion, chopped
  • 227g canned sliced water chestnuts, drained
  • 2 tablespoons Chinese rice wine (shaohsing)*
  • 1/2 cup (75g) peanuts, roasted
  • Steamed brown rice, to serve
  • 1/2 cup coriander leaves

Method

  • Step 1
    Toss chicken in sugar and 1 tablespoon each of hoisin and soy. Heat half the oil in a non-stick wok over high heat.
  • Step 2
    Drain half the chicken and stir-fry for 5 minutes or until cooked through.
  • Step 3
    Remove from pan with a slotted spoon.
  • Step 4
    Repeat with remaining oil and chicken.
  • Step 5
    Reduce heat to medium and add capsicum, onion and remaining hoisin and soy. Stir-fry for 5 minutes or until tender. Return chicken to wok, add water chestnuts and rice wine. Simmer until wine is reduced by half. Remove from heat and add peanuts. Serve on rice. Garnish with coriander.
  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1800 kj

    Energy

  • 25g

    Fat Total

  • 6g

    Saturated Fat

  • 6g

    Fibre

  • 29g

    Protein

  • 99mg

    Cholesterol

  • 939.26mg

    Sodium

  • 10g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve

Notes

* Chinese rice wine is from Asian supermarkets. Substitute dry sherry.

  • Author: Nancy Duran
  • Image credit: Georgie Cole
  • Publication: Taste.com.au

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