CHICKEN & LIME WITH DAIKON NOODLES

PREP + COOK TIME 25 MINUTES SERVES 2

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