FRESH LIME CHICKEN STIR-FRY
Another fantastic chicken dish that is quick and easy to make, for those nights when you don't feel like making big meals. Great served over noodles.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2-inch bite-size strips.
- Slice onion into thin wedges.
- Peel and cut carrots lengthwise, then slice on the diagonal,.
- Core and seed pepper, then cut thin julienne strips.
- Finely grate peel from half a lime. Squeeze out 3 tablespoons juice from the limes.
- Heat oil in wok or large frying pan set over high hear. Add chicken, garlic, ginger, and chili flakes. Stir-fry until chicken is golden, about 3-4 minutes.
- Add onion, carrots, and soy sauce. Stir-fry for 2 more minutes.
- Add peppers, lime juice and peel, then stir-fry until pepper is tender-crisp, about 2 minutes. Great over noodles.
Nutrition Facts : Calories 264.7, Fat 13.8, SaturatedFat 3.4, Cholesterol 69.6, Sodium 598, Carbohydrate 11.4, Fiber 2.9, Sugar 4, Protein 24.8
CHICKEN LIME AND CASHEW NUT STIR-FRY
Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook the noodles as per the instructions on the packet, drain and set aside.
- Heat a large wok to a high heat.
- Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
- Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
- Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
- Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
- Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
- Add the vegetables and stir-fry over high heat until just tender.
- Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
- Add the soy sauces, sesame oil, the lime zest and juice.
- Heat through and correct the seasoning, adding a little more honey if desired.
- Finally, stir through the fresh coriander.
- Serve with a scattering of cashews over the top.
Nutrition Facts : Calories 734.9, Fat 40.7, SaturatedFat 8.9, Cholesterol 143.3, Sodium 844, Carbohydrate 60.5, Fiber 6, Sugar 11.1, Protein 34.9
CHICKEN & MANGO STIR FRY
A great, low fat flavour combination
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Trim the roots and tops off the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lengthways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.
- Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes until lightly coloured. Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.
- Return the chicken to the pan and splash in the soy and chilli sauces. Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the veggies are slightly softened.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.48 milligram of sodium
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