
Thai Chicken Stir Fry
CAL P/SERVE
516
kJ P/SERVE
2160
FAT P/SERVE
10.7g
SODIUM P/SERVE
1340g
We've used a limited number of vegetables in this recipe, but you can easily add vegetables like broccoli, green beans and snow peas to it for added nutrition and texture. The fat sources in this dish include cashews, and sesame oil, which are all healthy sources. This recipe is low fat and high protein.
Ingredients
- 1 chicken breast, diced
- 2 cloves garlic, crushed
- ½ red capsicum, chopped
- ½ onion cut into chunks
- 30g cashew nuts
- 1 red chilli diced (optional)
- 1 carrot, sliced
- 1 tbsp. soy sauce
- 1 tbsp. mirin (rice wine)
- 2 tbsp. oyster sauce
- 1 tsp. sesame oil
- 2 tsp. brown sugar
- 1 bunch bok choy (or spinach)
- 6 mushrooms, sliced
- 2 spring onions, sliced
- 1 cup cooked rice
Method
- Cook rice as per instructions.
- Heat the oil in a wok or frypan.
- Add sesame oil, onion and capsicum and stir fry 2-3 mins.;
- Add carrot garlic and cashews and stir fry for 30 seconds. (Do not burn garlic)
- Add chicken, chillies,and spring onion, and continue stir frying until the chicken is cooked.
- Meanwhile add the soy, mirnin, oyster sauce and sugar in a small bowl and mix with spoon then add to chicken when cooked.
- Serve with steamed rice.
Nutrition Table
Servings: 2
Serving size:423g
Average Serve | Average 100g | |
---|---|---|
Energy | 2160 kJ | 510 kJ |
516 Cal | 122 Cal | |
Protein | 53.5 g | 12.7 g |
Fat, total | 10.7 g | 2.5 g |
- Saturated | 3.0 g | 0.7 g |
Carbohydrate | 44.6 g | 10.6 g |
- Sugars | 21.8 g | 5.2 g |
Sodium | 1340 mg | 317 mg |