Chicken stir fry

Portions:

Serves 4 – 226g serve

Sodium per serve:

106mg

Supermarket comparison:

Teriyaki stir-fry sauce per serve– 1377mg.

*This is for the sauce only. Not the entire meal as shown in this recipe.

 

INGREDIENTS

 

  • 4 skinless chicken thighs cut into strips (refrigerate until required)
  • 100g cooked fresh noodles or pasta
  • 1 crushed clove garlic
  • ½ deseeded and finely chopped red chilli
  • 1 thumbnail sized piece of grated fresh ginger
  • ½ finely chopped red onion
  • ½ deseeded and diced (thumbnail size) green capsicum
  • ½ deseeded and diced (thumbnail size) red capsicum
  • 1 pak choi – shredded and washed
  • 4 florets of broccoli – cut into 1/4s
  • 4 button mushrooms- cut into 1/4s
  • 20 ml olive oil and a further 2 tablespoons
  • Juice of 1 freshly squeezed lime
  • 2 teaspoons of toasted desiccated coconut
  • 2 twists of cracked or ground black pepper
  • ½ small bunch of fresh coriander finely chopped

 

METHOD

 

  • In a thick bottom pan or wok heat the oil with a moderate temperature.
  • Add the garlic, onion, mushroom, chilli and ginger and cook for 1 minute – do not colour.
  • Add the chicken strips and cook for 4 to 5 minutes – check it is cooked by making sure the juices are clear and if a piece cut in half it is no longer pink.
  • Add the two tablespoons of olive oil and heat for a further minute.
  • Add the remaining broccoli, pak choi, peppers and cook for a further 3 minutes.
  • Stir in the cooked noodles and stir gently.
  • Season with the lime juice and cracked or ground pepper.
  • When ready to serve toss in the fresh coriander.