Start off the week with an easy, healthy and delicious chilli chicken stir-fry.
Ingredients
- 1 1/2 tablespoons peanut oil
- 500g chicken stir-fry strips
- 2 garlic cloves, crushed
- 3cm piece ginger, peeled, finely grated
- 4 green onions, cut diagonally into 3cm lengths
- 1 long red chilli, deseeded, finely chopped
- 1 bunch choy sum, trimmed, chopped
- 2 tablespoons oyster sauce
- 1/3 cup unsalted roasted cashew nuts
- 1/2 cup Thai basil leaves (see note), torn
- Steamed Basmati rice, to serve
Method
- Step 1Heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips.
- Step 2Add remaining 2 teaspoons oil to wok. Swirl to coat. Add garlic, ginger, onions and chilli. Stir-fry for 30 seconds. Add choy sum. Stir-fry for 1 minute or until bright green.
- Step 3Return chicken to wok with oyster sauce. Stir-fry for 1 minute or until combined. Stir through cashews and basil. Serve with steamed rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1282 kj
Energy
16g
Fat Total
3g
Saturated Fat
4g
Fibre
33g
Protein
74mg
Cholesterol
598.72mg
Sodium
4g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Thai basil, also known as holy basil, has purple stalks with reddish-green leaves. It has a strong taste and is traditionally used in stir-fries and salads.
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
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