1 tablespoon extra virgin olive oil
1 small onion, slice thinly
1 clove garlic, crushed
4 x 120g chicken breast, skin and bones removed (females)
4 x 220g chicken breast, skin and bones removed (males)
1 teaspoon curry powder
2 tablespoons ricotta cheese
¼ cup of coconut milk
2 cups salt reduced chicken stock
100g green beans, trimmed and halved
100g mange touts, trimmed and halved
1 red pepper, seeded and thinly sliced
½ cup fresh coriander, roughly chopped
1 cup bean sprouts
- Heat oil in a wok on high heat. Add half the onion, garlic and half the chicken. Stir fry for 2-3 minutes until browned. Remove from wok and repeat with remaining chicken.
- To the empty wok add the curry powder, ricotta, coconut milk and stock. Stir together and bring to the boil. Reduce the heat and simmer until sauce thickens, about 10 minutes.
- Return the chicken mixture to the wok and add the beans, snow peas and pepper. Simmer for 4-5 minutes until the chicken is cooked through.
- Remove from heat and stir in coriander and bean sprouts.
Serving suggestion: Serve on its own or on a bed of cauliflower rice (according to the recipe), topped with extra bean sprouts and coriander.
|of which is sugar