Thai chicken stir-fry

You don’t have to give up on flavour just because you’re trying to eat well. This Thai chicken stir-fry is every bit as delicious as your favourite takeout dish is.

Thai chicken stir-fry

Serving size 4

A stir-fry is a fabulous way to combine a variety of vegetables with lean protein for a nutritious and satisfying meal. And if you’re looking to give your usual chicken stir-fry a new, exotic flair, Thai is the way to go.

Ingredients:

• 2–3 boneless, skinless chicken breasts, cut into strips
• 1 tablespoon sesame oil
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 1 medium carrot, peeled and julienned
• 1 red pepper, seeded and thinly sliced
• 1 broccoli head, cut into florets
• 3 portobello mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 cup coconut milk
• 2 tablespoons regular soya sauce
• 1/2 tablespoon dark soya sauce
• 2 teaspoons fish sauce
• Zest of one lime
• Juice of one lime
• 1 tablespoon maple syrup
• 1–2 teaspoons chili pepper (more or less to desired level of spice)
• Handful fresh basil, chopped

Directions:

1. Place the chicken and sesame oil in a large wok over medium-low heat. Cook until pink colour has disappeared. Transfer the chicken to a bowl.
2. Heat the canola oil, onion, carrot and red pepper in the wok for 3–4 minutes.
3. Add in the broccoli, and cook for another 3–4 minutes.
4. Add in the mushrooms, garlic and ginger, and continue cooking for 3-4 minutes.
5. Add in the chicken, and stir to combine.
6. In a small bowl, combine the coconut milk, soya sauces, fish sauce, lime zest, lime juice, maple syrup and chili peppers.
7. Add the sauce to the vegetable mixture, and thoroughly coat the meat and vegetables.
8. Sprinkle with basil, and cook until it has wilted.
9. Serve the stir-fry over rice or noodles, or enjoy it on its own.

More healthy recipes

Chicken, shrimp and vegetable udon noodle stir-fry
En papillote: A healthy way to cook
Hearty vegetable barley soup