With a wok, mortar and pestle, it’s easy to recreate this low-fat Green chilli chicken stir-fry.
Ingredients
- 1 stem lemon grass, pale section only, finely chopped
- 2 garlic cloves, chopped
- 2 long fresh green chillies, seeded, chopped
- 1 1/2 tablespoons fish sauce
- 2 teaspoons brown sugar
- Olive oil spray
- 500g chicken breast fillets, cut into 1cm pieces
- 1 white onion, finely chopped
- 200g green round beans, trimmed, cut into 4cm lengths
- 180g (3 cups) shredded wombok (Chinese cabbage)
- 1 tablespoon fresh lime juice
- 330g (2 cups) steamed jasmine rice
- Fresh Thai basil leaves, to serve
Method
- Step 1Place the lemon grass, garlic and chilli in a mortar and pound with a pestle until a coarse paste forms. Stir in fish sauce and sugar until combined.
- Step 2Heat a wok over high heat. Spray with oil. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to a plate. Repeat with oil and the remaining chicken, reheating the wok between batches.
- Step 3Spray wok with oil. Stir-fry onion for 2 minutes or until golden. Add lemon grass mixture and stir-fry for 1 minute or until aromatic. Add the beans and cabbage and stir-fry for 2 minutes or until the beans are bright green and tender crisp.
- Step 4Add the lime juice and toss to combine. Add chicken to wok and stir-fry for 1 minute or until heated through. Divide rice among dishes. Top with chicken mixture and Thai basil.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1139 kj
Energy
2g
Fat Total
1g
Saturated Fat
4g
Fibre
33g
Protein
74mg
Cholesterol
804.26mg
Sodium
4g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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