Category :
Serves : 2
Preparation time : 10 minutes
Cooking time : 15 minutes
Served with noodles or rice, this flavoursome chicken stir-fry with baby sweetcorn, capsicum and snowpeas is a satisfying end to any day.
Ingredients
Sesame oil, 1 teaspoon(s)
Chicken breast, lean, raw, 300 g, finely sliced
Ginger, fresh, 5 g, cut into match sticks
Onion, any type, 0.5 medium, finely sliced
White pepper, ground, 1 pinch(s)
Baby sweetcorn, canned in brine, drained, 8 spear(s), halved lengthways
Snowpeas, 1 serve(s) (10 pods per serve)
Red capsicum, 0.5 capsicum(s), sliced
Soy sauce, light, 1 tablespoon(s)
Oyster sauce, 2 teaspoon(s)
Chicken liquid stock, salt reduced, 20 ml, optional
Cooking instructions
Heat a non-stick wok over high heat. Add the oil, chicken and ginger and stir-fry for 2–3 minutes or until the chicken is browned; remove and set aside. Add the onion, white pepper, baby corn, snow peas and capsicum to the wok. Stir-fry for 1–2 minutes or until the vegetables are just cooked.
Toss through the soy sauce and oyster sauce until combined. If the stir-fry is dry, add 1–2 tablespoons of stock. Serve with your choice of brown rice, rice noodles or wheat noodles.
| Nutrition Details |
| Energy | 238.5 cal
997.2 kJ |
| Total Fat | 5.1g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 8.1g |
| - Dietary Fibre | - |
| - Sugars | 6.5g |
| Protein | 37.2g |