- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Cut down on washing up with a stir-fry that leaves your knife and chopping board clean.
Ingredients
- 1 tablespoon peanut oil
- 600g chicken stir-fry strips
- 2 x 200g pkts Fresh Julienne Vegetables
- 2 teaspoons grated fresh ginger
- 80ml (1/3 cup) SPC Plum Sauce
- 80g (1/2 cup) Sunbeam Dry Roasted Cashews
- 1 tablespoon soy sauce
- Steamed white rice, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Heat half the oil in a wok or large frying pan over high heat until just smoking. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken, reheating the wok between batches.
- Step 2Cut the baby corn from the vegetable packet in half lengthways. Add to the wok with ginger and the remaining vegetables, and stir-fry for 3 minutes or until the vegetables are just tender.
- Step 3Add the chicken, plum sauce, cashews and soy sauce to the wok and stir-fry for 2 minutes or until the sauce thickens slightly and coats the chicken.
- Step 4Spoon the rice among serving dishes and top with the chicken mixture. Sprinkle with coriander leaves to serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1730 kj
Energy
19g
Fat Total
4g
Saturated Fat
3g
Fibre
49g
Protein
21g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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