Kids — wok hard over a quick and easy stir-fry.
Ingredients
- 1/4 cup Alfa One rice bran oil
- 500g chicken tenderloins, cut into 3cm pieces
- 1 medium red onion, halved, cut into thin wedges
- 1/2 bunch baby (Dutch) carrots, peeled, trimmed, halved lengthways
- 1/2 small pineapple, peeled, chopped
- 125g cherry tomatoes, halved
- 250g jar sweet and sour stir-fry sauce
- 1 cup beansprouts, trimmed
- Steamed jasmine rice, to serve
Method
- Step 1Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add half the chicken. Stir-fry for 3 minutes or until cooked through. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
- Step 2Heat remaining oil in wok. Stir-fry onion for 2 minutes or until just softened. Add carrot and pineapple. Stir-fry for 1 minute. Return chicken to wok. Add tomato and sauce. Stir-fry for 2 minutes or until heated through. Add beansprouts. Toss to combine. Serve with rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1650 kj
Energy
14g
Fat Total
4g
Saturated Fat
3g
Fibre
30g
Protein
74mg
Cholesterol
556.74mg
Sodium
30g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use chicken breast fillets, diced, instead of tenderloins and save around $1.16 in total.
- Author: Annette Forrest
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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