Thai Style Chilli Chicken
2 clove(s), crushed
Lemon grass stems
1 stem, (3cm), very finely chopped
1 tablespoon(s), peeled
Chilli, green or red
1 individual, or red, deseeded and finely chopped
2 tablespoon(s), chopped
Lime Juice, Fresh
Chicken breast, skinless, raw
350 g, boneless, sliced into strips
Brown Rice, dry
300 g, brown
Calorie controlled cooking spray
4 medium, thinly sliced
1 medium, cut into fine strips
Sugar Snap Peas
100 g, or mangetout, halved
2 portion(s), heads, roughly shredded
- In a bowl mix together the garlic, lemongrass, ginger, chilli, coriander, lime juice and soy sauce. Add the chicken strips then cover and leave to marinate for about 1 hour.
- When ready to eat cook the brown rice in lightly salted boiling water for about 30 minutes, or until tender.
- Ten minutes before the rice is ready heat the cooking spray in a wok or large frying pan. Stir fry the chicken pieces for 5-6 minutes, then add the shallots, carrot and sugarsnap peas or mangetout. Cook for another 2-3 minutes then add the pak choi and cook until wilted – about 2 more minutes.
- Drain the rice and serve with the chicken stir fry.