CHOPPED CHILI CHICKEN STIR FRY
633
Ingredients:
- 150g Boneless Chicken Breast, minced
- 1 teaspoon extra virgin olive oil (7g)
- 100g eggplants, chopped
- 20g spring onion, sliced
- 1 tablespoon chili paste
- 2 long red chilies, thinly sliced
- 10g Thai basil, leaves picked
- 65g (Raw weight) basmati rice
- 130ml water
- 1 whole egg, fried to serve
- Salt and pepper to taste
Instructions:
- Wash and rinse the rice, and cook rice in 130ml water for approximately 15-20 minutes till cooked and set aside.
- Heat oil in a wok or large frypan over medium-high heat. Add eggplant, stir, for 3-4 minutes until golden. Remove from pan and set aside. Return pan to medium-high heat and cook spring onion (keep aside 3g for garnish), chili paste, and the chili and basil, stirring, for 2-3 minutes until softened. Add chicken and cook, breaking up with a spoon, for 10 minutes or until browned. Return the eggplant to the pan and toss to warm through and season with salt and pepper.
- serve rice, chicken, and egg on the plate. Top with spring onion.
Nutrition Facts:
- Calories: 633 Cal
- Protein: 49.3g
- Carbs: 68.7g
- Fat: 17.4g
