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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This nice and nutty chicken stir-fry is dairy-free and delivers 4 of your 5-a-day for a fibre-filled meal that's ready in only 30 minutes.
1 Place soy sauce, mirin, peanut butter, 1 teaspoon curry powder and 1 tablespoon hot water in a small bowl, whisking to combine. Set aside.
2 Place chicken in a large mixing bowl. Add remaining curry powder and toss to coat. Heat half the oil in a large wok over high heat. Working in two batches, add chicken and cook, stirring, for 3 minutes or until golden. Transfer to a plate.
3 Add remaining oil, onion and carrot to wok and cook, stirring, for 2 minutes. Add zucchini and snow peas and cook, stirring, for 1 minute. Add cabbage and cook, stirring, for 5 minutes or until just wilted. Return chicken to wok. Add reserved sauce mixture and stir well to combine. Divide rice and stir-fry among four bowls. Serve sprinkled with peanuts.
Cutting the chicken and all the veg into similarly small, bite-sized pieces helps to ensure everything cooks evenly and quickly.
Calories 606 cal
Kilojoules 2533 kJ
Total fat 20.9 g
Saturated fat 4.3 g
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