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Chicken, Ginger & Lime Stir-fry
- 500 g chicken breast fillets, skin and fat removed
- ¼ cup water
- ½ teaspoon chicken stock powder
- 1½ tablespoons finely chopped fresh ginger
- ½-1 teaspoon chilli paste to taste
- 6 kaffir lime leaves*, finely sliced
- 1 teaspoon minced garlic
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- ¼ cup sweet chilli sauce
- 2 cups chopped frozen beans, thawed
- chopped basil leaves to serve
Cut chicken into bite-sized cubes. Place water, stock powder, ginger, chilli paste, lime leaves and garlic in a wok over medium heat and cook for 2 minutes. Add chicken and cook, tossing in pan for 4 minutes. Add more water as needed.
Add lime juice, fish sauce and sweet chilli sauce and cook for a further 3 minutes or until sauce has thickened.
Add beans and cook for 2-3 minutes. Season to taste with extra fish sauce and lime juice. Add basil and toss through. Serve with rice if desired.
Serves 4
Per serve: Kilojoules: 796 Calories: 190
Fat: 3.8 g Saturated fat: 0.8 g Fibre: 4.6 g
Carbohydrate: 6.8 g Protein: 31 g
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