Preparation 10 minutes
Cooking time 12 minutes
Serves 6 people
750grams of Chicken Thighs
2 Tablespoons of cooking oil
A splash of Sesame oil (optional)
1 Tablespoon of grated Ginger
8 Shallots, cut into 3 cm lengths
2 Garlic Cloves, chopped
2 Small red Chillies, seeded and sliced
1/2 cup of Chicken stock
1/4 Oyster sauce
2 Tablespoons of Lime Juice
1 Tablespoon of Brown Sugar
4 Kaffir Lime leaves, finely chopped
250grams of Bean Sprouts
1 Cups of Basil Leaves
Vegetables of choice
1 Cup of steamed Jasmine rice per serve
Prepare chicken and vegetables for cooking. Cut chicken into strips and vegetables of choice into pieces.
Heat a wok or non stick frying pan over high heat. Add a little oil (plus Sesame oil optional) then cook the chicken strips for 2-3 mins.
Remove chicken from pan and set aside
Add the Ginger, Garlic and Chillies and cook for 2-3 minutes
Then add Chicken stock, Oyster sauce, Kaffir Lime leaves, Brown Sugar and Lime Juice.
Cook for 5 minutes
Add vegetables and chicken and further allow to cook for another 4 minutes.
Combine Bean Sprouts and Basil, stir through
Serve immediately with steamed Jasmine Rice.
Nutritional value per serve
31g of protein, 9.5 fat
(1.5 saturated fat), 8.5g carbohydrate,
2.5 dietary fibre (depending on the choice of vegetables used)
1025kJ (245 Cals)