The secret to a good stir-fry is keeping it simple, and this Chinese-style dish has all the fresh flavour, sweetness and crunch you need.
Ingredients
- 2 tablespoons oyster sauce
- 2 tablespoons dry sherry
- 1 tablespoon light soy sauce
- 1 teaspoon caster sugar
- 1/2 teaspoon sesame oil
- 3 teaspoons light olive oil
- 600g chicken breast fillets, thinly sliced diagonally
- 2 large celery sticks, trimmed, thinly sliced
- 2 garlic cloves, finely chopped
- 4 shallots, trimmed, thinly sliced
- Pinch of ground white pepper
- Steamed white rice, to serve
Method
- Step 1Combine oyster sauce, sherry, soy sauce, sugar and sesame oil in a small bowl. Heat a wok over high heat. Add 1 teaspoon of olive oil and heat until smoking. Add half the chicken. Stir-fry for 2 minutes or until golden. Transfer to a plate. Repeat with 1 teaspoon of the remaining olive oil and remaining chicken.
- Step 2Heat remaining olive oil in the wok. Add the celery and garlic. Stir-fry for 1 minute or until soft. Add the chicken and sherry mixture. Toss to coat. Stir in half the shallot. Season with white pepper.
- Step 3Divide rice and stir-fry among serving bowls. Top with remaining shallot to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
961 kj
Energy
7g
Fat Total
1g
Saturated Fat
1g
Fibre
34g
Protein
88mg
Cholesterol
949.75mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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