Asian chicken stir-fry with chilli eggs
1
Points®
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
Sweet soy sauce
1 tablespoon(s), level
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.
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