Ingredients
- 400g chicken tenderloin, thinly sliced
- 1/4 cup (60ml) oyster sauce
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame seeds
- 2 tablespoons extra light olive oil
- 300g small button Swiss brown mushrooms
- 1 bunch choy sum, leaves separated, stems chopped
- Boiled white rice, to serve
Method
- Step 1Place chicken in a medium bowl. Combine the oyster sauce, soy sauce and honey and pour over the chicken. Toss well. Cover and refrigerate 15 minutes or longer if time permits. Drain the chicken, reserving the marinade.
- Step 2Heat wok over a high heat. Add sesame seeds and cook, stirring constantly, until golden. Remove and set aside.
- Step 3Add 2 teaspoons oil to the wok and heat. Add half the chicken and stir-fry until cooked through. Remove and repeat with 2 teaspoons oil and remaining chicken.
- Step 4Add remaining 1 tablespoon oil and mushrooms, and stir-fry for 2 minutes. Add choy sum stems and stir-fry for 1 minute. Add reserved marinade, chicken and choy sum leaves, stir-fry for 1-2 minutes. Stir in sesame seeds and serve immediately with boiled rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1373 kj
Energy
15g
Fat Total
2g
Saturated Fat
4g
Fibre
29g
Protein
59mg
Cholesterol
1183.88mg
Sodium
16g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto & Kim Coverdale
- Image credit: Louise Lister
- Publication: Fresh Living
0