Thai Chicken and Vegetable Stir-Fry

A healthy version for Asian take-away!

Ingredients:
Serves 4

• 1 piece lemon grass or the rind of 1/2 lemon
• 1cm piece fresh root ginger
• 1 large garlic clove
• 20ml / 2 tbsp sunflower oil
• 275g lean chicken, thinly sliced
• 1/2 red pepper, seeded and sliced
• 1/2 green pepper, seeded and sliced
• 4 spring onions, chopped
• 2 medium carrots, cut into matchsticks
• 115g fine green beans
• 25g peanuts, lightly crushed
• 30ml / 2 tbsp oyster sauce
• pinch of sugar
• salt and black pepper

Directions:
Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds until brown. 

Add the chicken and stir-fry for 2 minutes. Then add all the vegetables and stir-fry for 4-5 minutes, until the chicken is cooked and the vegetables are almost cooked. 

Finally, stir in the peanuts, oyster sauce, sugar and seasoning to taste. Stir-fry for another minute to blend the flavours. Serve at once, accompanied by rice or noodles sprinkled with soy sauce.  

Nutrition Facts:
Calories (kcal): 203
Fat: 11g
Saturated Fat: 2g
Cholesterol: 29.6mg
Fibre: 2.6g

Original Recipe from 'Low Cholesterol Cookbook' by Christine France

Categories: Chicken, Mains, Recipes