Carb-Conscious Chicken Stir-Fry

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs red onion
• 1pcs capsicum
• 1pcs pak choy
• 5g Chinese barbecue seasoning
• 300g free-range chicken breast fillet
• 50g sweet chilli sauce
• 50g oyster sauce
• 5g toasted sesame seeds
• 23ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut the onion into thin wedges. Coarsely chop the capsicum. Cut the leaves from the pak choy, quarter the stems lengthwise, then thickly slice.
2. Step 2 — Prep chicken
   CHICKEN STIR-FRY OPTION Combine the garlic, Chinese barbecue seasoning and 2 tsp oil in a large bowl. Thinly slice the chicken into strips, add to the seasoning mixture and stir to coat.
3. Step 3 — Stir-fry chicken
   Heat 2 tsp oil in a medium deep frypan over high heat until hot. Stir-fry the chicken for 2-3 mins until cooked through. Remove from the pan.
4. Step 4 — Cook vegetables
   Heat 2 tsp oil in the frypan over medium-high heat. Cook the onion and capsicum, stirring regularly, for 3-4 mins until starting to soften.
5. Step 5 — Prep and add sauce
   Meanwhile, combine 1½ tbs sweet chilli sauce*, 1 tbs oyster sauce* and 2 tsp soy sauce in a bowl. Add the pak choy stems and sauce mixture to the onion and capsicum. Increase the heat to high and cook, stirring, for a further 1-2 mins until the pak choy is just tender.
6. Step 6 — Finish stir-fry and serve
   Add the chicken and pak choy leaves to the vegetables and stir-fry for 1 min or until the leaves are wilted. Divide the chicken stir-fry among bowls and scatter with the sesame seeds to serve.

Allergens

Soy, Gluten, Sulphites, Wheat, Mollusc, Fish, Sesame