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

Asian chicken stir-fry with chilli eggs

0
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Egg, whole, raw

4 medium, raw

Chilli, green or red

1 individual, finely chopped

Onion

1 medium, thinly sliced

Red pepper

1 medium, thinly sliced

Broccoli, raw

250 g, tenderstem

Garlic

1 clove(s), crushed

Root Ginger

1 tablespoon(s), finely grated

Chicken breast mince, raw

500 g

Tesco Ketjap Manis Soya Sauce

15 ml

Thai Fish Sauce

1 teaspoon(s)

Spinach

120 g

Lime

1 medium, cut into wedges

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Bring a large saucepan of water to a simmer. Then poach the eggs for 3-5 minutes, until the egg white has set. Remove the eggs from the pan using a slotted spoon and transfer to a plate.
  2. Meanwhile, lightly spray a large wok with oil and heat over high heat. Stir-fry the onion, pepper and Tenderstem for 2 minutes. Add the 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 the kecap manis, fish sauce, coriander, lime juice and spinach. Stir-fry until spinach is just wilted. Season with pepper.