CHICKEN AND PUMPKIN STIR FRY
Ingredients:
- 250g pumpkin, cut in to sticks
- 50g carrot, cut in to sticks
- 1 teaspoon Extra virgin Olive oil (7g)
- 150g boneless chicken breast
- ½ teaspoon finely grated fresh ginger
- 1 garlic clove, thinly sliced
- 2 tablespoon sweet chilli sauce
- 10g fresh coriander leaves
- Salt and pepper to taste
Method:
- Cook pumpkin in a saucepan of boiling water for 10 minutes and transfer to ice water and drain. Add carrot and cook for 1 minute. Use a slotted spoon to transfer to a bowl of iced water to refresh. Drain.
- Spray a wok with olive oil. Place over high heat. Add chicken slices and stir-fry for 3-4 minutes. Transfer to a plate. Add ginger, garlic and vegetables and stir-fry for 2 minutes. Return chicken to pan with sweet chilli sauce. Bring to the boil and cook for 2-3 minutes. Stir in coriander.
Nutrition Facts:
- Calories: 367.5 Cal
- Protein: 38.4g
- Carbs: 29.7g
- Fat: 11.8g
