- 0:35 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Use all your favourite vegetables in this Thai-style stir-fry.
Ingredients
- 500g chicken breast fillets, thinly sliced
- 1 1/2 tablespoons peanut oil
- 1 medium red onion, cut into wedges
- 1 lemongrass stalk, trimmed, halved, finely chopped
- 1 large red capsicum, sliced
- 115g packet baby corn, halved lengthways
- 150g cup mushrooms, sliced
- 100g green beans, trimmed, halved
- 1/2 cup coconut milk
- 1/4 cup Massel chicken style liquid stock
- Cooked rice noodles, to serve
Thai marinade
- 1/4 cup coconut milk
- 2 kaffir lime leaves, shredded
- 2 garlic cloves, crushed
- 2 tablespoons sweet chilli sauce
- 1 tablespoon brown sugar
Method
- Step 1Make marinade: Combine coconut milk, kaffir lime leaves,garlic cloves, sweet chilli sauce and brown sugar in a jug.
- Step 2Place chicken in a glass or ceramic bowl. Add marinade. Toss to coat. Cover. Cover. Refrigerate for 30 minutes. Drain marinade.
- Step 3Heat 1 tablespoon oil in a wok or large frying pan over medium heat. Stir-fry chicken, in batches, for 2 minutes or until browned. Transfer to a bowl.
- Step 4Heat remaining oil in wok. Add onion, lemongrass, capsicum and corn. Stir-fry for 3 to 4 minutes or until capsicum has softened. Add mushroom and beans. Stir-fry for 1 minute. Return chicken to wok.
- Step 5Add coconut milk and stock. Stir-fry for 1 minute or until sauce is heated through. Serve with noodles.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1361 kj
Energy
14g
Fat Total
6g
Saturated Fat
4g
Fibre
32g
Protein
74mg
Cholesterol
389.05mg
Sodium
14g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use trimmed chicken thigh fillets instead of breast and save around $2.49 in total. For a heat boost, add 1 small finely chopped red chilli in step 3.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
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