Chicken, green bean and rainbow veges stir-fry

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

First published: Feb 2019

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

Total cost: $18.40 / $4.60 per serve

(at time of publication)

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

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 389cal

Kilojoules 1630kJ

Protein 32g

Total fat 17g

–Saturated fat 4g

Carbohydrates 25g

–Sugars 8g

Dietary fibre 7g

Sodium 380mg

Calcium 70mg

Iron 2mg

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.

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