Liven up your Thursday night with this mouth-watering stir-fry which gives classic Chinese ingredients a modern twist.
Ingredients
- 6 (about 800g) chicken thigh fillets, thinly sliced
- 1 red onion, cut into thick wedges
- 3cm-piece fresh ginger, peeled, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons sesame oil
- 1 teaspoon Chinese five spice
- 1 tablespoon peanut oil
- 1 x 100g pkt blanched almonds
- 150g snow peas, trimmed
- 1 x 125g punnet baby corn, halved diagonally
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- Steamed jasmine rice, to serve
- 1/2 cup fresh coriander leaves
Method
- Step 1Combine the chicken, onion, ginger, garlic, sesame oil and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.
- Step 2Heat half the peanut oil in a wok over high heat until just smoking. Add the almonds and stir-fry for 2 minutes or until toasted. Use a slotted spoon to transfer almonds to a heatproof bowl.
- Step 3Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown. Transfer to the bowl with the almonds. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.
- Step 4Heat the remaining peanut oil in the wok until just smoking. Add the snow peas and baby corn and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.
- Step 5Divide the rice among serving bowls. Top with stir-fry and coriander to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2313 kj
Energy
37g
Fat Total
7g
Saturated Fat
6g
Fibre
44g
Protein
158mg
Cholesterol
1423.31mg
Sodium
7g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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