Name: Thai chicken stir fry
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 2
Ingredients: 1 tsp sunflower/rapeseed oil; 2 boneless, skinless chicken breast, thinly sliced; 2 cloves garlic, sliced; 2.5cm fresh ginger, peeled and grated; 1 red chilli, finely sliced; 1 bunch spring onions, sliced; 1 red pepper, de-seeded and cubed; zest and juice 1 lime; large bunch basil; 1 tbsp reduced-salt soy sauce

A low-calorie dish, which is full of flavour. Serve with rice or noodles to give a balanced meal.

Serves

Prep

20 minutes

Cook

10 minutes

Nutritional Information:

Each 324g serving contains (excludes serving suggestion)

KCal: 234
Carbs: 10.0g
Fibre: 3.0g
Protein: 38.9g
Fat: 3.6g
(Low)
Saturates: 0.6g
(Low)
Sugars: 7.5g
(Low)
Salt: 0.92g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

1 tsp sunflower/rapeseed oil
2 boneless, skinless chicken breast, thinly sliced
2 cloves garlic, sliced
2.5cm fresh ginger, peeled and grated
1 red chilli, finely sliced
1 bunch spring onions, sliced
1 red pepper, de-seeded and cubed
zest and juice 1 lime
large bunch basil
1 tbsp reduced-salt soy sauce

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Method

Step 1

Heat the oil in a frying pan or wok, until it begins to smoke. Add the chicken and fry for 2–3 minutes until golden, remove from the pan with a slotted spoon and set aside.

Step 2

Add the garlic, ginger and chilli and fry for 1 minute, add the spring onions and pepper and continue to fry for 2 minutes.

Step 3

Return the chicken to the pan with the remaining ingredients and heat through, until piping hot. Serve.

Recipe tips

This recipe also works well with thinly sliced lean pork or beef, prawns, salmon, turkey or tofu instead of chicken.
Great wrapped up in a tortilla or roti with salad.
If you don’t have all the veggies to hand, you could use packets of stir fry veg, tinned bamboo shoots in water or sliced carrots.