Lemongrass & Chilli Chicken Stir-fry
WEEK 1 All recipes in this week’s planner are on the table in 30 minutes or less, feature nutrition counts and cost from just $3.40 a serve
MONDAY Lemongrass & Chilli Chicken Stir-fry
SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1971kJ; 17 fat (3g sat); 32g protein; 46g carbohydrate; xxg fibre a serve COST $3.40 a serve
1 tablespoon salt-reduced soy sauce 2 teaspoons fish sauce
1 tablespoon water
2 tablespoons vegetable or peanut oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1 teaspoon lemongrass paste
2 fresh long red chillies, seeded,
500g chicken thigh fillets, thinly sliced 2 tomatoes, coarsely chopped
1 Lebanese cucumber, chopped Lemon wedges and steamed rice, to serve
1 Combine soy sauce, fish sauce and the water in a small glass bowl. Heat a wok over high heat. Add oil; swirl to coat surface. stir-fry onion, garlic, lemongrass and chilli for 30 seconds or until fragrant.
2 Add chicken; stir-fry for 2 minutes or until browned. Add soy sauce mixture; stir-fry for 5 minutes or until chicken is cooked and the sauce caramelises slightly.
3 Combine tomato and cucumber in a bowl. Serve stir-fried chicken with tomato salad, lemon wedges and steamed rice.