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Nov 17

Lemon Pepper Chicken Stir-Fry (2 portions)

Ingredients:

250g chicken breast strips
1x tbsp. macadamia nut oil
2x garlic cloves, minces
2x fresh chilies, finely chopped
1x tsp. fresh ginger, minced
1x tbsp. freshly milled black pepper
1x lemon wedge, freshly squeezed
100g baby spinach
10x asparagus spears, diced
1x medium yellow pepper, sliced long-ways
1x tbsp. mango chutney
½ cup jasmine rice
Salt to taste

Calories: 444 per portion

Method:

Heat a large frying pan over medium temperatures and add your macadamia nut oil, garlic, chilies, ginger, chicken, black pepper and lemon juice. Cook for approximately 5mins. or until your chicken has browned.
Add the yellow pepper, asparagus and spinach (not tossing required). Cook for approximately 5mins before adding your mango chutney.

Cook rice according to packet instructions.

Place your stir-fry over your rice and serve immediately.