Lunch/Dinner Chilli Chicken Stir Fry

Serves : 4

Preparation Time: 5 minutes

Cooking Time: 10 minutes, plus marinating

Chilli Chicken Stir Fry

Ingredients

  • 2 x 250g packs chicken mini fillets, halved lengthways if large
  • 2 tsp vegetable oil
  • 5cm piece ginger, peeled and finely grated
  • 2 garlic cloves, grated
  • 1 stem lemongrass, outer leaves discarded and finely chopped
  • 1 red chilli, seeded and finely chopped
  • 1 bunch spring onions, roughly chopped
  • 400ml chicken stock
  • 4 tsp soy sauce
  • 1 tbsp hot chilli sauce
  • 160g sugar snap peas
  • ½ head pointed cabbage, core removed and finely shredded
  • 2 x 250g packs cooked wholegrain basmati rice
  • 2 tbsp roughly chopped coriande
  • 1 tbsp sesame seeds

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
436 per serving
22% %GDA
Fat
8g per serving
11% %GDA
Saturates
2g per serving
8% %GDA
Sugars
8g per serving
9% %GDA
Salt
1.80g per serving
30% %GDA

Method

  1. Tip the chicken mini fillets into a bowl and add half the oil, the ginger, garlic, lemongrass and chilli and stir well. Ideally cover and leave to marinate in the fridge for at least 2 hours, or even overnight. You needn’t marinade at all but it gives a much nicer flavour if you can.

  2. Heat a wok until hot, add the remaining oil and the spring onions and stir fry for 2 minutes until softened. Add the marinated chicken and stir fry for 2-3 minutes until just browned.

  3. Add the sugar snap peas and pointed cabbage, chicken stock, soy and chilli sauce and bring to the boil. Stir well then simmer for 2 minutes until just tender. Stir in the rice and cook for another 2 minutes until the chicken is cooked through, the vegetables tender and the rice hot.

  4. Serve with the coriander and sesame seeds scattered over the top.