thai-stir-fried-chicken

Thai Stir-fried Chicken

Total time: 30 minutes

Serves 2

6.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tsp - Vegetable oil

2 - Chicken breasts, without skin, raw, sliced

2 cloves - Garlic, raw, sliced

1 piece - Ginger, raw, peeled and grated

1 - Red chili, raw, finely sliced

¼ cup - Spring onions, raw, finely chopped

1 - Red capsicum, raw, seeded and cubed

1 lemon - Lemon zest

1 lemon - Lemon juice, raw

100g - Thai basil

1 tsp - Soy sauce

UTENSILS

Pan, Slotted spoon, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a pan over medium heat. Add the chicken slices and fry for 2 – 3 minutes until golden. Remove the chicken from the pan with a slotted spoon and set aside.

2. Add the garlic, ginger and chili to the wok. Fry for 1 minute.

3. Add the spring onions and capsicum. Continue to fry for 2 minutes.

4. Return the chicken to the pan. Add the lemon zest, lemon juice, basil and soy sauce. Fry for 2 minutes. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 350g

Energy (kcal)

244.9

Carbs (g)

8.2

Proteins (g)

37.3

Fats (g)

5.5

Fibre (g)

6.3