Easy Stir Fry Chicken

Dinner 

SERVES  2

PREP  10mins

COOK  10mins

Gluten Free, Dairy Free, Egg Free, Nut Free

The key to a good stir fry is to have all ingredients ready to go before you start, have the wok nice and hot and don’t overcook!

Ingredients

2 tbs coconut oil

1 red onion, thinly sliced

1 tsp ginger, finely chopped

150g Lebanese eggplant, cut in half lenghtways then 1cm slices

500g chicken fillets, thinly sliced

2 garlic cloves, crushed & finely chopped

4 baby bok choy, quartered

1 tbs sesame seeds

1/4 cup fresh coriander, roughly chopped

Sauce

3 tsp cornflour

3 tbs chicken stock

1 garlic clove, crushed & finely chopped

2 tsp tamari (or soy sauce)

1 1/2 tbs sesame oil

1 1/2 tbs Shaoxing (Chinese cooking wine)

1 bird’s-eye chilli, finely chopped

Method

1 To make sauce, blend cornflour with stock and add garlic, tamari, oil, wine and chilli then set aside.

2 Heat wok or frypan over very high heat.

3 Add oil and saute onion, ginger and eggplant for a few minutes.

Push onion mixture to the sides of wok and add chicken and cook for one minute.

4 Add garlic and stir fry for a couple of minutes. Add bok choy and sauce and cook for another minute. Don’t over cook or the sauce will become gluggy.

5 Serve sprinkled with sesame seeds and coriander.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
2983.2kj 712.8cal 63.1g 9.3g 8.4g 5g 45.4g 22.8g

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dale@dalenelson.com

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