Nutritive Information
- Per serving - 287 kcal;
- Carbohydrates - 5 g;
- Protein - 22 g;
- Fat - 6 g .
- KJ - 698
- Kcal - 166
Ingredients
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375 g (12 oz) boneless, skinless chicken breasts
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1 tablespoon dry sherry
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4 spring onions, chopped
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2 large carrots, thinly sliced
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2.5 cm (1 inch) piece of fresh root ginger,
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peeled and finely chopped
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1 tablespoon oil
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1-2 garlic cloves, thinly sliced
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2 celery sticks, diagonally sliced
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1 small green pepper, corned, deseeded and sliced
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1 small yellow pepper, cored, deseeded and sliced
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2 tablespoons light soy sauce
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2 tablespoons lemon juice
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grated rind of 2 lemons
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1/2 teaspoon chilli powder
Instructions
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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.
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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.
