A stir-fry like this one meets all your veggie needs and is easy to knock up on a Thursday after work.
Ingredients
- 2 teaspoons peanut oil
- 80g raw cashews
- 3 single chicken breast fillets, thinly sliced
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, crushed
- 1 x 125g pkt baby corn, halved lengthways
- 1 bunch asparagus, halved crossways
- 150g snow peas, halved diagonally
- 1 red capsicum, deseeded, cut into thin strips
- 60ml (1/4 cup) plum sauce
- 60ml (1/4 cup) sweet chilli sauce
- 1/3 cup fresh coriander leaves
- Steamed white rice, to serve
Method
- Step 1Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate.
- Step 2Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
- Step 3Heat the remaining oil in the wok over high. Add the corn, asparagus, snow peas, capsicum, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender.
- Step 4Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1425 kj
Energy
15g
Fat Total
3g
Saturated Fat
6.5g
Fibre
32g
Protein
19g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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