For a quick family meal that’s ready when you are, try this spicy chicken stir-fry.
Ingredients
- 500g chicken breast fillets, thinly sliced
- 1/4 cup Fountain Spicy Red Sauce
- 2 tablespoons soy sauce
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 1 tablespoon peanut oil
- 1/2 teaspoon sesame oil
- 1 medium carrot, peeled, sliced diagonally, cut into matchsticks
- 125g packet fresh baby corn, thickly sliced diagonally
- 100g snow peas, trimmed, thickly sliced diagonally
- 3 green onions, cut into 3cm lengths
- 1 long red chilli, deseeded, thinly sliced
- 1/2 cup roasted unsalted cashew nuts
- Steamed jasmine rice, to serve
Method
- Step 1Combine chicken, half the spicy red sauce, half the soy sauce, garlic and ginger in a bowl. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Heat a wok over high heat. Add half the peanut oil. Swirl to coat. Cook chicken, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
- Step 3Add remaining peanut oil and sesame oil to wok over high heat. Swirl to coat. Add carrot and corn. Stir-fry for 1 minute or until vegetables soften. Add snow peas and onion. Stir-fry for 2 minutes or until vegetables are just tender. Return chicken to wok. Add cashews and remaining spicy red sauce and soy sauce. Stir-fry for 1 minute or until heated through. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1468 kj
Energy
17g
Fat Total
3g
Saturated Fat
5g
Fibre
34g
Protein
74mg
Cholesterol
941.18mg
Sodium
10g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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