CHICKEN & LIME WITH DAIKON NOO­DLES

PREP + COOK TIME 25 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Step Into Spring Low Carb -

1 medium daikon (600g)

1 ta­ble­spoon vegetable oil

4 chicken thigh fil­lets (680g), sliced 4 green onions, sliced

1 medium car­rot (120g), sliced thinly ¼ cup (60ml) fresh lime juice 2 ta­ble­spoons light soy sauce 1 ta­ble­spoon honey

1 fresh long red chilli, chopped finely ½ cup loosely packed fresh

co­rian­der leaves

2 ta­ble­spoons coarsely chopped

peanuts 1 Us­ing a juli­enne peeler or spi­raliser, cut daikon into long, thin strips.

2 Heat the oil in a large wok or fry­ing pan over high heat. Stir-fry chicken, in batches, for 2 min­utes or un­til browned. Re­serve. Stir-fry the green onion and car­rot for 2 min­utes or un­til just ten­der.

Re­turn chicken to wok.

3 Mean­while, com­bine lime juice, soy sauce, honey and chilli in a small bowl. Add juice mix­ture to the wok with daikon noo­dles. Stir-fry for 3 min­utes or un­til the chicken is cooked through.

4 Serve the chicken noo­dle mix­ture sprin­kled with co­rian­der leaves and peanuts.

Per serv­ing: 45g to­tal fat (11g sat­u­rated fat); 3227kJ (771 cal); 21g car­bo­hy­drate; 66g pro­tein; 10g fi­bre

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