Serving : 4

Preparation time : 20 minutes, plus marinating
Cooking time : 5 minutes

Ingredients

• 375 g (12 oz) boneless, skinless chicken breasts

• 1 tablespoon dry sherry

• 4 spring onions, chopped

• 2 large carrots, thinly sliced

• 2.5 cm (1 inch) piece of fresh root ginger,

• peeled and finely chopped

• 1 tablespoon oil

• 1-2 garlic cloves, thinly sliced

• 2 celery sticks, diagonally sliced

• 1 small green pepper, corned, deseeded and sliced

• 1 small yellow pepper, cored, deseeded and sliced

• 2 tablespoons light soy sauce

• 2 tablespoons lemon juice

• grated rind of 2 lemons

• 1/2 teaspoon chilli powder

    Directions

• Cut the chicken into 7 cm (3 inch) strips.  Combine the sherry, spring onions, carrots and ginger, add the chicken and toss well to coat, then set aside for 15 minutes.

• Heat the oil in a large nonstick frying pan or wok.  Add the sliced garlic, celery and green and yellow peppers and stir-fry for 1 minute.  Add the chicken pieces and their marinade and cook for 3 minutes more.  Stir in the soy sauce, the lemon juice and rind and the chilli powder and cook the mixture for a further 1 minute.  Divide between 4 warmed serving plates, and serve immediately. 

 Nutritional Information

• Per serving  287 kcal;

• Carbohydrates - 5 g;

• Protein - 22 g;

• Fat - 6 g .

• KJ  - 698

• Kcal - 166