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HONEYED
CHICKEN STIRFRY
Preparation
time: 10 minutes (plus marinating time)
| Cooking time: 15 minutes
600 g chicken
breast fillets, sliced thinly
2 tablespoons salt-reduced soy sauce
1/4 cup honey
1 clove garlic, crushed
1 teaspoon finely chopped fresh ginger
100 g shiitake mushrooms, sliced thinly
1 medium red bell pepper, chopped finely
160 g snake beans, cut into 4 in lengths
425 g can baby corn, drained
Combine chicken,
sauce, honey, garlic and ginger in large
bowl; refrigerate for several hours or overnight.
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Stir-fry mixture
in batches in heated wok or large non-stick frying
pan until chicken is tender; remove mixture from
wok. Add mushroom, bell pepper, beans and corn
to wok; stir-fry for about 5 minutes or until
beans are just tender.
Stir in chicken;
cook, stirring, for about 2 minutes or until chicken
is hot.
Serves 4.
Per serving: 9.1g
fat; 355 calories.
The Healthy Heart
Cookbook, The
Australian Women's Weekly Cookbooks
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