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

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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,

finely chopped

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.

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