SERVES 4
INGREDIENTS
2 tsp olive oil
1 onion, cut into thin wedges
480g chicken thigh fillets, cut into thin strips
1 garlic clove, crushed
1 tbs grated ginger
2 bunches asparagus (trimmed and sliced diagonally into 2cm pieces)
1 large red pepper, cut into thin strips
2 tbs fresh basil leaves
1 tbs lime juice
Freshly cracked black pepper
METHOD
- Heat the oil in a large wok or frying pan over high heat. Add the onion and stir fry for 1 minute then remove and set aside. Add the chicken strips to the wok and stir fry for 3-4 minutes or until just cooked.
- Add the garlic, ginger and vegetables and continue to cook, stirring for 2-3 minutes or until vegetables are tender. Toss through the basil, lime juice and pepper.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1404kJ |
| Protein | 36.1g |
| Fat | 18.7g |
| Carbohydrates | 4.6g |
| Fibre | 2.4g |