|
Lemon & Oregano Chicken with Beans
- 250 g chicken breast fillets, skin and fat removed
- 2 tablespoons preserved lemon*, rinsed and chopped
- 1 teaspoon chilli paste
- 1 onion, chopped
- 2 tablespoons mirin*
- 1 teaspoon crushed garlic
- 1 cup water
- 2 tablespoons dried oregano
- 1 tablespoon vegetable stock powder
- 1½ cups frozen beans, thawed
Cut chicken into bite-sized cubes. Place a non-stick wok over high heat and add chicken, preserved lemon, chilli, onion, mirin, garlic and ¼ cup water, Cook for 5 minutes, tossing to cook evenly.
Add remaining ingredients and cook, tossing ingredients, until chicken isno longer pink inside (cut into a piece to check). Serve with rice or couscous if desired.
Serves 4
Per serve: Kilojoules: 390 Calories: 93
Fat: 1.6 g Saturated fat: 0.4 g Fibre: 2.3 g
Carbohydrate: 3.3 g Protein: 15.4 g
|
|
|
