The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.
Ingredients
- 1 1/2 tablespoons peanut oil
- 500g chicken breast fillets, trimmed, thinly sliced
- 1 brown onion, cut into wedges
- 2 tablespoons Thai chilli jam
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 4 green onions, thinly sliced diagonally
- 1/2 cup roasted cashew nuts
- 1 cup Thai basil leaves
- steamed jasmine rice, to serve
Method
- Step 1Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until light golden. Transfer to a bowl and cover to keep warm. Repeat with 2 teaspoons oil and remaining chicken.
- Step 2Add remaining 2 teaspoons of oil to wok. Add onion and stir-fry for 4 minutes or until golden. Return chicken and any juices to wok. Add chilli jam, fish sauce, soy sauce and green onions. Stir-fry for 2 to 3 minutes or until chicken is coated in sauce.
- Step 3Add cashews and basil to chicken. Toss to combine. Spoon over rice and serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1483 kj
Energy
18g
Fat Total
3g
Saturated Fat
2g
Fibre
32g
Protein
74mg
Cholesterol
897.64mg
Sodium
12g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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