Ginger Chicken Stir-Fry

Ingredients (serves 4)
2 tbsp sesame oil
1 tbsp sesame seeds
2 cups brocolli
480g chicken breast, sliced
3cm piece ginger, grated
1 clove garlic, crushed
1 red chilli, finely sliced
1 brown onion, sliced
1 red capsicum, sliced
1/3 cup dry sherry or Japanese rice wine
2 tbsp salt reduced soy sauce
2 medium carrots, sliced
1 cup snow peas
1 celery stalk, sliced

Method

  1. Heat a large non-stick frying pan over medium heat and add 1 tablespoon of sesame oil.
  2. Add chicken and carrot and stirfry for 5-6 minutes until chicken is cooked and golden brown. Remove from heat and set aside on a plate.
  3. Wipe down the wok. Add 1 tablespoon of sesame oil. Add ginger, garlic, chilli, onion, brocolli and capsicum and stirfry for 2 minutes. Return chicken to wok and add sherry and soy sauce. Toss until combined.
  4. Add snow peas and celery and cook until vegetables are cooked but still crisp.
  5. Sprinkle with sesame seeds before serving.

Tip:
Add cashew nuts for extra flavour.

Nutrition Guide PER SERVE
Energy (cal) 296cal
Protein 30g
Fat 15g
Carbohydrate 7g




 

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