This tasty chicken stir-fry is super quick and healthy as well.
Ingredients
- 2 tbsp kecap manis (Indonesian soy sauce, from Waitrose and Asian supermarkets)
- 1 tbsp soy sauce
- Juice of ½ lime, plus extra to serve
- 1 garlic clove, finely chopped
- 3cm piece fresh ginger, grated
- 3 skinless free-range chicken breasts, sliced
- 2 tbsp groundnut oil
- 1 red chilli, sliced
- 3 shallots, finely sliced
- 3 baby pak choi, quartered
- 1 red and 1 yellow pepper, sliced
- 225g can bamboo shoots, drained
- Bunch fresh coriander, chopped
Method
- 1. Mix the kecap manis, soy sauce, lime juice, garlic and ginger in a bowl. Add the chicken, stir to coat, and leave to marinate for up to 30 minutes.
- 2. Heat the oil in a wok or large frying pan over a high heat and brown the chicken for 3 minutes. Add the chilli, shallots, pak choi, red and yellow peppers and any leftover marinade, and fry for 6 minutes more until the chicken is cooked through.
- 3. Add the bamboo shoots and warm them through. Stir through the coriander leaves, squeeze some lime juice over, and serve with boiled rice.
Nutritional info
Per serving: 229kcals, 7.8g fat (1.6g saturated), 31.7g protein, 8.4g carbs, 7.3g sugar, 2.5g salt
Chef's tip
Make your food stretch further by thinly slicing the chicken breasts in the stir-fry.