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Thai Chicken Stir Fry

Source of Recipe

Adapted from CONTINENTAL Stock Collection


List of Ingredients

2 tbsp olive oil
400 g chicken breast, no skin, R-T-C -- 14oz cut in thin str
1 sm chopped onion
2 cl minced garlic
2 tsp galangal -- or ginger finely chopped
1 cup cauliflower -- chopped
1 cup chopped green peppers 1 cup green beans -- trim and halve
1 cup chopped mushrooms
1 tsp lemon zest -- or 1 tbsp crushed lemon grass
1/2 cup chicken stock
2 tbsp chili sauce
1 tbsp mint -- chopped
2 tsp coriander -- chopped
kafir lime leaves or lime zest




Recipe

In a wok, stir fry chicken in half of the oil until golden brown. Remove from wok.

Add remaining oil and stir fry garlic and galangal until soft. Add remaining vegetables and stir fry until tender.
Return chicken to wok with lemon zest or lemon grass, stock and sweet chili. Cook a further 2 minutes. Remove from heat and stir through with mint, coriander and chopped lime leaf.

SERVES 4

Per Serving (excluding unknown items): 169 Calories; 8g Fat (43.9% calories from fat); 14g Protein; 10g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 706mg Sodium.

Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.