- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
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 stalk lemongrass, white part only, finely chopped
- 2 kaffir lime leaves, finely chopped
- 1 garlic clove, finely chopped
- 2cm piece ginger, finely grated
- 2 red birdseye chillies, seeded, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon finely grated palm sugar
- 1 tablespoon fish sauce
- 1/2 cup (35g) shredded coconut
- 2 teaspoons sesame oil
- 3 (about 700g) chicken breast fillets, thinly sliced
- 1 brown onion, cut into wedges
- 1/2 cup (125ml) coconut cream
- 1 carrot, cut into ribbons
- 1 Lebanese cucumber, cut into ribbons
- 1 cup (55g) bean sprouts
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves picked
- 1 kaffir lime leaf, extra, fi nely shredded
Method
- Step 1Place the lemongrass, lime leaves, garlic, ginger, chilli, lime juice, sugar and fish sauce in a mortar and gently pound with a pestle until a coarse paste forms.
- Step 2Heat a wok over medium heat. Add the coconut and cook, tossing, for 1-2 minutes or until lightly toasted. Transfer to a bowl.
- Step 3Add the oil to the wok over high heat. Add one-third of the chicken and onion and stir-fry for 2 minutes or until browned and cooked through. Transfer to a bowl. Repeat in 2 more batches with remaining chicken and onion.
- Step 4Add the lemongrass paste to the wok and stir-fry for 1 minute or until aromatic. Add the chicken, onion and coconut cream and stir-fry for 2-3 minutes or until the sauce thickens.
- Step 5Combine the carrot, cucumber, bean sprouts, mint, coriander and lime leaf in a large bowl. Arrange on a serving plate. Top with chicken and sprinkle with toasted coconut. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1562 kj
Energy
17g
Fat Total
11g
Saturated Fat
5g
Fibre
43g
Protein
103mg
Cholesterol
579.77mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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