Thai Style Chilli Chicken
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Capture the flavours of Thailand in this easy stir fry - great for the whole family.
Ingredients
Garlic
2 clove(s), crushed
Lemon grass stems
1 individual, (3cm), very finely chopped
Root Ginger
1 tablespoon(s), peeled
Chilli, green or red
1 individual, or red, deseeded and finely chopped
Coriander, fresh
2 tablespoon(s), chopped
Lime Juice, Fresh
4 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Chicken breast, skinless, raw
350 g, boneless, sliced into strips
Brown Rice, dry
300 g, brown
Calorie controlled cooking spray
5 spray(s)
Shallots
4 medium, thinly sliced
Carrots, raw
1 medium, cut into fine strips
Sugar Snap Peas
100 g, or mangetout, halved
Pak Choi
2 portion(s), heads, roughly shredded
Instructions
1
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.
2
When ready to eat cook the brown rice in lightly salted boiling water for about 30 minutes, or until tender.
3
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.
4
Drain the rice and serve with the chicken stir fry.
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