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Return to browsing category: Low Fat

Thai chicken stir-fry by Alda Boonzaaier serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

suitable for low cholesterol diets

Ingredients:

Chicken breasts

1 clove

garlic chopped

1 piece

fresh ginger, peeled and chopped

fresh green chili, seeded & chopped

Limes

1 glass

white wine

0.50 tsp

turmeric

green pepper, cut into strips

baby marrow, cut into strips

1 tsp

chopped coriander

salt & pepper to taste

Directions:

Heat non-stick pan. Add chicken & dry fry for 5-6 minutes until colour changes and flesh starts to firm up.
Add garlic, ginger and chili and cook for a further minute.
Grate a little zest of one of the limes, then sqeezeout the juice of both limes. Add the lime zest and juice to pan, along with wine and turmeric.Season well with salt and pepper. Add the green pepper and baby marrow.
Cook for 203 minutes until very lightly cooked but still crisp.
Remove pan from heat and stir in the fresh coriander
Serve hot

Categories:

Low Fat
Poultry