For a speedy weeknight dinner that’s full of flavour, this sweet chicken dish is hard to beat.
Ingredients
- 1 tablespoon vegetable oil
- 1 red onion, halved, thinly sliced lengthways
- 1 garlic clove, crushed
- 3 large single chicken breast fillets, coarsely chopped
- 2 teaspoons finely grated fresh ginger
- 60ml (1/4 cup) tamari (wheat-free soy sauce)
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons honey
- 1 tablespoon sesame oil
- 2 x 250g pkts jasmine rice in 90 Seconds
- 3 bunches baby pak choy, quartered lengthways
Method
- Step 1Heat the vegetable oil in a wok over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.
- Step 2Add the tamari, oyster sauce, honey and sesame oil. Season with pepper. Stir-fry for 8 minutes or until chicken is cooked through.
- Step 3Meanwhile, heat the rice following packet directions.
- Step 4Place the pak choy in a heatproof bowl. Cover with boiling water. Drain.
- Step 5Divide the rice, pak choy and chicken among serving dishes. Serve.
- High protein
- Low carb
- Lower gi
Nutrition
2611 kj
Energy
15g
Fat Total
3g
Saturated Fat
6g
Fibre
72g
Protein
166mg
Cholesterol
1762.03mg
Sodium
14g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: Find tamari in the health food aisle. If it’s unavailable, use regular soy sauce. Budget tip: Replace the chicken breast fillets with chicken thigh fillets
- Author: Michelle Noerianto
- Image credit: Alan Benson
- Publication: Australian Good Taste
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