Chicken, green bean and rainbow vegies stir-fry

In twenty minutes, you can have this low-calorie stir-fry on the table - a perfect recipe for busy weeknights.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 teaspoons olive oil
500g chicken or turkey mince
2 teaspoons lemongrass paste
1 teaspoon chilli paste
2 cups green beans, sliced
1 large red capsicum, sliced
2½ cups (370g) frozen stir-fry vegetables
2 tablespoons hoisin sauce
250g packet microwavable jasmine rice
¼ cup chopped roasted peanuts, to garnish

Instructions

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1 In a large wok, heat oil over high. Stir-fry mince, breaking it up with a wooden spoon, for 3-4 minutes. Add lemongrass and chilli pastes and stir-fry for 1 minute.

2 Add beans and capsicum and stir-fry for 2 minutes. Add stir-fry veges and cook, stirring, for 1-2 minutes, or until just wilted. Add hoisin and stir-fry for 1 minute, or until mixture is well coated.

3 Meanwhile, heat rice following packet instructions. Serve stir-fry on rice and garnish with peanuts.

Variations

Make it gluten free: Check lemongrass and chilli pastes and hoisin sauce are gluten free.

Nutrition Info (per serve)

Calories 389 cal

Kilojoules 1630 kJ

Protein 32 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 7 g

Sodium 380 mg

Calcium 70 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.