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Chicken and snake bean stir- fry

by wiki
20 June, 2021
in Dinner
0
Chicken and snake bean stir- fry
Chicken and snake bean stir- fry

Cooking with a little less meat makes meals healthier, packed with veges and delicious!

Nutrition

  • 1241 kj              Energy
  • 15g                   Fat Total
  • 4g                     Saturated Fat
  • 11g                   Fibre
  • 19g                  Protein
  • 34mg                Cholesterol
  • 1964.58mg       Sodium
  • 14g                  Carbs (sugar)
  • 16g                  Carbs (total)
All nutrition values are per serve

1

Chicken and snake bean stir- fry

Serves: 4
Cooking time: 13 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 1/4 cup oyster sauce
  • 2 tablespoons fish sauce
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons Alfa One rice bran oil
  • 1 brown onion, halved, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, peeled, finely grated
  • 1/2 teaspoon Chinese five-spice powder
  • 150g chicken mince
  • 2 medium carrots, peeled, halved lengthways, sliced diagonally
  • 1 bunch snake beans, cut into 6cm lengths (see note)
  • 1/2 (900g) wombok (Chinese cabbage), roughly chopped
  • 2 tablespoons sesame seeds, toasted
  • Steamed jasmine rice, to serve

Instructions

Step 1
Combine oyster sauce, fish sauce and sugar in a small jug. Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic and ginger. Stir-fry for 2 minutes or until onion has softened.
Step 2
Add five spice and mince. Stir-fry for 5 minutes or until mince is almost cooked through. Add carrot and beans. Stir-fry for 3 minutes or until carrot is just tender.
Step 3
Add oyster sauce mixture. Stir-fry for 1 minute. Add wombok. Stir-fry for 1 to 2 minutes or until wombok is tender. Top with sesame seeds. Serve with rice.

Notes

You could use 100g green beans, halved, instead of snake beans.

Author: Michelle Noerianto
Image credit: Rob Palmer
Publication: Super Food Ideas

Tags: chickenmeat
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