Thai chicken stir-fry
Replace calorie-laden takeaways with Sally Bee's delicious home cooked Thai chicken dish. It's super simple and good for you - what more could you want?
Ingredients
Serves 4
1 tsp vegetable oil 250g chicken breast, skin removed and cut into strips 1-2 cloves garlic, crushed 1 medium onion, chopped 2 medium carrots, thinly sliced 1 stick celery, sliced 1 red pepper, seeded and diced 125g snow peas, ends and strings removed 1 bunch bok choy, or 1 cup of cabbage, roughly chopped 2 tsp cornflour 2 tbsp reduced-salt soy sauce 1/2 cup chicken stock 1 tbsp sweet chilli sauce
Method
Heat the oil in a wok or large pan and stir-fry chicken until almost cooked. Set aside.
Add garlic, onion, carrots, celery and pepper to the wok and cook for 2 minutes
Return chicken to the pan and add the mange tout and bok choy
Cook for 2 minutes stirring continuously. In a small bowl, mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce.
Pour into the stir-fry and heat through. Serve with rice.
Don’t be put off if you don’t have mange tout or bok choy – you can use any vegetables you have to hand