Ginger chicken stir-fry
25 MINUTES | SERVES 2 | EASY | LC
oil 1 tbsp blanched almonds 30g chicken breasts 2, cut into bite-sized pieces broccoli Ω small head (around 150g), cut into bite-sized florets baby corn 100g carrot Ω, thinly sliced ginger 2 thumb-sized pieces, cut into matchsticks red pepper Ω, sliced baby pak choy 2, halved spring onions 2, cut into 5cm pieces SAUCE cornflour 1 tbsp soy sauce 2 tbsp mirin 1 tbsp sesame oil 1 tsp garlic 2 cloves, crushed dried chilli flakes 1 tsp
• Heat the oil in a large wok. Add the almonds and fry for 1 minute until brown, then scoop out onto a plate with a slotted spoon.
• Season the chicken generously and add to the wok. Fry for 3-4 minutes until well browned then scoop out onto a plate. Add the broccoli, baby corn and carrot to the wok and cook for 4-5 minutes until charred. Stir in the ginger and red pepper and fry for 2 minutes.
• Put the cornflour into a small bowl and add 100ml of cold water. Mix well until it is dissolved. Add the soy, mirin, sesame oil, garlic and chilli flakes, and mix again.
• Add the almonds and chicken back to the wok, pour in the sauce and add the pak choy and spring onions. Simmer gently for 3-4 minutes until the pak choy and spring onions are tender, the sauce has thickened and the chicken is cooked through.
PER SERVING 466 KCALS | FAT 18.2G | SATURATES 2.3G CARBS 26G | SUGARS 14.6G | FIBRE 11.8G PROTEIN 43.6G | SALT 2.6G