hoisin-chicken-asian-greens-stir-fry-en

Hoisin Chicken and Asian Greens Stir-fry

Total time: 25 mins

Serves 4

6.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

Whole blanched almonds - ½ cup

Peanut oil - 2 ½ tb

Bok choy, washed, cut into 8cm lengths - ½ bunch

Choy sum, washed, cut into 8cm lengths - 1 bunch

Chinese broccoli, washed, cut into 8cm lengths - 1 bunch

Soy sauce - 2 tsp

Brown onion, halved, cut into thin wedges - 1

Garlic clove, crushed - 1

Chicken breast fillets, trimmed, thinly sliced across the grain - 3 fillets (about 550g)

Hoisin sauce - 2 tb

Jasmine rice, cooked - To serve

UTENSILS

Frying pan, Bowl, Chopping Board, Knife

INSTRUCTIONS

1. Heat a wok over medium heat. Add almonds and cook, stirring, for 1-2 minutes or until golden. Transfer to a bowl and set aside.

2. Heat 2 teaspoons of oil in the wok over medium heat. Add the stems of bok choy , choy sum and broccoli and stir-fry for 1 minute. Add the leaves and stir-fry for a further minute or until just wilted. Add the soy sauce . Transfer to a bowl and cover with foil to keep warm.

3. Heat 1 tablespoon of oil in a wok over high heat. Add the onion and stir-fry for 1-2 minutes or until softened slightly. Add the garlic and stir-fry for 1 minute or until aromatic. Transfer to a bowl. Add 2 teaspoons of remaining oil to the wok and swirl to coat the surface. Add half the chicken and stir-fry for 2-3 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with remaining oil and chicken. Return all chicken and onion to the wok. Add the hoisin sauce and stir-fry over high heat for 1 minute or until combined and heated through.

4. Place the Asian greens on serving plates and top with the hoisin chicken. Sprinkle with almonds and serve immediately with steamed rice .

NUTRITION INFORMATION

(PER SERVING)