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Thai Chicken And Vegetable Stir-Fry

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1 piece lemon grass (or the rind of ½ lemon)
1cm/½in piece fresh root ginger
1 large garlic clove
30ml/2 tbsp sunflower oil
275g/10oz lean chicken, thinly sliced
½ red pepper, seeded and sliced
½ green pepper, seeded and sliced
4 spring onions, chopped
2 medium carrots, cut into matchsticks
115g/4oz fine green beans
25g/1oz peanuts, lightly crushed
30ml/2 tbsp oyster sauce
Pinch of sugar
Salt and black pepper
Coriander leaves, to garnish


Serves: 4


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, sprinkled with the coriander leaves and accompanied by rice.

COOK'S TIP:- Make this quick supper dish a little hotter by adding more fresh root ginger, if liked.

NUTRITION NOTES Per portion:- Energy 106Kcals/449kj, Fat 2.05g, Saturated Fat 1.10g, Cholesterol 1.10mg, Fibre 109g

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