IN­DIAN SPICED CHICKEN & BROC­COLI FRIED RICE

Smart­points VALUE PER SERVE 8 SERVES 4 PREP 15 mins COOK­ING TIME 15 mins

Weight Watchers Magazine (Australia) - - Family Meals -

1 tbs olive oil 500g lean chicken breast mince 1 red onion, finely chopped 2 gar­lic cloves, crushed 2 tsp finely grated fresh gin­ger 1 tbs In­dian curry paste 2 car­rots, finely chopped 300g broc­coli, coarsely chopped 1 cup (120g) frozen peas 2 cups (370g) cooked

bas­mati rice 2 tsp lime juice 1 tbs salt-re­duced soy sauce ¼ cup coarsely chopped fresh

co­rian­der leaves 2 tbs chopped roasted cashews

1 Heat a medium wok over high heat. Add 2 tea­spoons oil and heat for 20 sec­onds. Stir-fry mince, in batches, for 2-3 min­utes or un­til golden. Trans­fer to a bowl and set aside. 2 Re­heat wok over medium-high heat. Add re­main­ing oil and heat for 20 sec­onds. Stir-fry onion for 2-3 min­utes or un­til golden. Add gar­lic, gin­ger and paste and stir-fry for 1 minute or un­til fra­grant. Add car­rot, broc­coli, peas and ¼ cup (60ml) water and stir-fry for 2 min­utes or un­til veg­eta­bles are just ten­der. 3 Re­turn chicken to wok with rice, lime juice and soy sauce and stir­fry for 2 min­utes or un­til heated through. Serve sprin­kled with co­rian­der and cashews. THIS RECIPE IS Lac­tose Free.

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