Stir-fry is the quickest way to get a nutritious meal on the table in minutes. This one is a colourful combination of chicken, Asian greens and nuts.
Ingredients
- 2 chicken breast fillets, thinly sliced
- 2 red onions, cut into wedges
- 5cm piece fresh ginger, peeled, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 1 tablespoon peanut oil
- 1 bunch baby bok choy, ends trimmed, cut into wedges
- 1 bunch baby choy sum, ends trimmed
- 1/2 cup oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five spice
- 1/2 cup toasted cashews
- 1/2 cup Thai basil leaves
- Steamed jasmine rice
Method
- Step 1Combine the chicken, onion, ginger and garlic in a medium bowl. Heat half the peanut oil in a wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 2 minutes or until chicken is golden brown. Transfer to a heatproof bowl.
- Step 2Repeat in three more batches with remaining oil and chicken mixture, reheating wok between each batch.
- Step 3Return the chicken mixture to the wok with the bok choy, choy sum, oyster sauce, wine or sherry, sesame oil and five-spice and stir-fry for one to two minutes or until choy sum just begins to wilt. Remove from heat. Add cashews and half the basil and gently toss to combine.
- Step 4Divide among serving bowls. Top with remaining basil leaves.
- Step 5Serve with steamed rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1497 kj
Energy
18g
Fat Total
3g
Saturated Fat
5g
Fibre
30g
Protein
59mg
Cholesterol
1634.75mg
Sodium
10g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs, Food editor – Notebook:
- Image credit: Rob Palmer
- Publication: Taste.com.au
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