Thai chicken Stir-Fry
Time flies in this fast-paced world that we live in - to the point that if time were currency, we would be broke. We wish that time could be paused, however, in reality, we need to pause from time to time and cherish the moments spent as a family. We no longer live in an era where fathers work to provide for the family, and mothers stay at home to look after the family. We now live in a world where both parents need to work long hours to fulfil many requirements, be it financial, professional, self-improvement or just being career orientated. Not enough time is spent as a family and almost no time spent preparing meals.
Eating Thai food is an adventure into an explosion of flavours. Lime, aromatic herbs, salty, sweet, spicy. What I really love about Thai food and south-east Asian cuisine, in general, is the melange of flavour, speed of cooking and the pleasure it gives me.
My approach to food is always simple, few ingredients, abundance of flavour, straightforward execution and speed. If this is you then check out my South-East Asian recipes here.
This dish is low in calorie, full of fibre and a good source of lean protein which makes it diabetic friendly.
Servings: 4
Preparation Time: 10 minutes
Start to finish: 30 minutes
Ingredients:
500 grams minced chicken breast
2 lemongrass stems (core only)
5 cloves garlic
250 grams mushroom (any type)
125 grams baby spinach
1 chilli
200 grams green beans
Handful Thai basil leaves
Handful coriander leaf
4 green onion
3 tablespoons fish sauce
4 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon white pepper
Pinch of Himalayan salt
3 tablespoons vegetable oil
Method:
· Chop the garlic, lemongrass, chilli and coriander as seen in the video and leave aside.
· Slice the mushrooms then cut the green beans 1 cm in length.
· Heat 1 tablespoon of oil in a wok and sauté the green beans for 1 minute adding a pinch of salt. Add the sliced mushrooms.
· Sauté until the mushroom is cooked and its liquid has evaporated. Set aside
· In the same wok add 2 tablespoons of oil and fry the chicken until cooked adding the white pepper.
· Push the chicken aside and sauté the garlic, lemongrass and chilis seen in the video. Mix then add the sugar, fish sauce, oyster sauce and add the cooked green beans and mushrooms.
· Add the baby spinach, green onions, coriander and Thai basil. Sauté for precisely 1 minute and serve with a squeeze of lime.
Notes:
· You can use thinly sliced chicken breast.
· You can add any vegetable you like.
· For a vegan option, use mushroom sauce and substitute the chicken with tofu or tempeh.
· Suitable for diabetic patients.
Per Serving: 385 Calories; 17g Fat (38.8% calories from fat); 31g Protein; 30g Carbohydrate; 6g Dietary Fiber; 70mg Cholesterol; 542mg Sodium.