Name: Chilli chicken stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut or vegetable oil; 1 tablespoon finely grated lemon zest; 2 tablespoon lemon juice; 1 tablespoon lemon thyme leaves; 500 gram chicken thigh fillets, each fillet cut into 4; 3 clove garlic, sliced; 1 fresh small red chilli, seeded, finely chopped; 1 bunch baby bok choy, chopped; 1 bunch choy sum, chopped; 150 gram snow peas, trimmed; 1/4 cup chicken stock; 1 tablespoon light soy sauce; cooked rice, to serve

Chilli chicken stir-fry

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon peanut or vegetable oil

1 tablespoon finely grated lemon zest

2 tablespoon lemon juice

1 tablespoon lemon thyme leaves

500 gram chicken thigh fillets, each fillet cut into 4

3 clove garlic, sliced

1 fresh small red chilli, seeded, finely chopped

1 bunch baby bok choy, chopped

1 bunch choy sum, chopped

150 gram snow peas, trimmed

1/4 cup chicken stock

1 tablespoon light soy sauce

cooked rice, to serve

Method

1.Combine 1 tablespoon oil, zest, juice and thyme in a glass dish. Add chicken; turn to coat. Cover with plastic food wrap and chill for 15 minutes (or longer if time permits).

2.Heat a chargrill pan over moderate heat. Drain chicken and cook 2 minutes each side or until cooked.

3.In a wok, heat remaining oil over high heat. Stir-fry garlic and chilli 30 seconds. Add stalks from bok choy and choy sum; stir-try for 2 minutes. Add remaining vegetables; stir-fry for 2 minutes more or until just wilted. Add stock and soy sauce. Bring to the boil. Remove from heat.

4.Spoon vegetables into bowls and top with chicken. Serve with steamed rice.

You can barbecue chicken instead of using a grill pan. Use chicken tenderloins.
Note

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Ingredients

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