This easy stir-fry is a great weeknight option and can be made by the kids.
Ingredients
- 1 cup (200g) brown rice
- 2 teaspoons sunflower oil
- 2 (about 500g) chicken breast fillets, thinly sliced
- 1 carrot, peeled, thinly sliced
- 100g snow peas, ends trimmed, thinly sliced
- 1/3 cup (80ml) honey
- 2 teaspoons reduced-salt soy sauce
Method
- Step 1Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain.
- Step 2Heat the oil in a wok or frying pan over high heat. Add one-quarter of the chicken and stir-fry for 2-3 minute or until cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
- Step 3Add the carrot and snow peas to the wok and stir-fry for 1 minute. Return the chicken to the pan with the honey and soy sauce and stir-fry for 1 minute or until sauce boils and thickens slightly.
- Step 4Spoon the stir-fry among serving bowls. Serve with rice.
- Low fat
- Low kilojoule
- Low sodium
Nutrition
1878 kj
Energy
6g
Fat Total
1g
Saturated Fat
3g
Fibre
33g
Protein
74mg
Cholesterol
151.72mg
Sodium
26g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
- Author: Susie Burrell
- Image credit: Cath Muscat
- Publication: Taste.com.au
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