Chicken and spring onion stir-fry

Chicken and spring onion stir-fry

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Chicken & Spring Onion Stir-Fry: A quick summer stir-fry, aromatic and delicious.

The ingredient of Chicken and spring onion stir-fry

  1. 2 teaspoons vegetable oil
  2. 1 teaspoon wholegrain mustard
  3. 500 grams Coles chicken tenderloins
  4. 1 bunch spring onions, trimmed, cut into 8cm lengths
  5. 150 grams snow peas, trimmed
  6. 1 bunch pak choy, ends trimmed, halved crossways
  7. 1 bunch buk choy, ends trimmed, halved crossways
  8. 1 tablespoon ginger, grated
  9. 3 garlic cloves, sliced
  10. 1 long green chilli, sliced
  11. 1/4 cup honey
  12. 1 teaspoon sesame seeds
  13. 1/4 teaspoon chilli flakes
  14. Juice of 1 lime

The instruction how to make Chicken and spring onion stir-fry

  1. Combine oil and mustard in a large bowl. Add chicken and toss to coat. Heat a wok or large frying pan over high heat. Stir-fry chicken for 5-7 mins, until golden and cooked through. Remove from wok.
  2. Add spring onions and snow peas and cook for 1-2 mins, until just tender. Add pak choy, buk choy, ginger, garlic and chilli. Stir-fry for 30 secs, until fragrant and leaves wilt. Return chicken to wok with lime juice and honey. Stir to combine and stir-fry for 30 secs.
  3. Scatter with sesame seeds and chilli flakes and serve.

Nutritions of Chicken and spring onion stir-fry

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