Photo of Asian chicken stir-fry with chilli eggs by WW

Asian chicken stir-fry with chilli eggs

0 - 4
PersonalPoints™ per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Ever have trouble poaching eggs? Try this simple method of enclosing the eggs in plastic wrap for fuss-free poaching and great results.

Ingredients

Egg(s)

4 medium

Fresh red chilli

1 whole, deseeded, finely chopped

Onion

1 medium, halved, thinly sliced

Red capsicum

1 medium, thinly sliced

Broccolini

1 bunch(es), cut into 4cm lengths

Garlic

1 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Chicken breast mince

500 g

Kecap manis

1 tbs

Fish sauce

1 tsp

Fresh coriander

¼ cup(s), chopped, plus extra leaves to serve

Lime juice

1 tbs

Baby spinach leaves

6 cup(s), (120g)

Lime(s)

1 medium, cut into cheeks, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Bring a large saucepan of water to a simmer. Line a small bowl with a large sheet of plastic wrap, overhanging the side of bowl. Crack an egg into the plastic-lined bowl. Sprinkle with a quarter of the chilli. Gather ends of plastic together to enclose egg, making sure to expel any air. Twist firmly just above egg, then tie a knot or secure with a rubber band. Repeat with remaining eggs.
  2. Place plastic-wrapped eggs into simmering water. Simmer for 5 minutes or until egg white has set. Lift eggs out of pan and transfer to a plate. Use scissors to snip plastic below knot. Carefully peel away plastic and discard (see tip).
  3. Meanwhile, lightly spray a large wok with oil and heat over high heat. Stir-fry onion, capsicum and broccolini for 2 minutes. Add garlic and ginger, stir-fry for 30 seconds or until fragrant. Add mince and stir-fry, breaking up any lumps, for 5 minutes or until mince is no longer pink. Stir in kecap manis, fish sauce, coriander, lime juice and spinach. Stir-fry until spinach is just wilted. Season with pepper.
  4. Divide stir-fry among 4 shallow bowls. Top each serving with a poached egg. Sprinkle with extra coriander leaves and serve with lime cheeks.

Notes

Add ½ cup (85g) cooked brown rice per serve. You can recycle plastic wrap and other soft plastics at major supermarkets. Look for the red recycling bin by the checkouts.