Chicken and Kale Stir FryServes

Scot­tish Slim­mers Food orig­i­nal recipe

The Oban Times - - Leisure -

13 Checks [325 calo­ries] per por­tion

180g easy-cook long-grain rice (dry weight) spray oil 500g skinned chicken breast, cubed 2.5cm piece fresh root ginger, peeled and diced 1 gar­lic clove, crushed 1 lemon­grass stalk, peeled and sliced 1 red chilli, de­seeded and shred­ded 100g kale, shred­ded 100g ten­der­stem broc­coli 1 tbsp soy sauce 1 tbsp oys­ter sauce grated zest and juice of 1 lime

1 Cook the rice ac­cord­ing to the packet in­struc­tions. 2 Mean­while, spray a large fry­ing pan or wok lightly with oil and stir-fry the chicken for 5 min­utes un­til slightly browned all over. Add the ginger, gar­lic, lemon­grass and chilli and stir-fry for 1–2 min­utes. 3 Add the kale and broc­coli and stir-fry for 2–3 min­utes. Stir in the soy sauce, oys­ter sauce, lime zest and juice. 4 Serve im­me­di­ately with the boiled rice.

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