Thai Chicken & Vegetables

Ingredients

  • 750g chicken (eg tenderloins)
  • 1 small bunch coriander, stems removed
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 red chili, deseeded and chopped (or equivalent chili flakes, eg 1 teaspoon)
  • 1 small lime, zested
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sea salt
  • 2 tablespoons oil (eg mix of coconut and sesame, or olive)
  • 6 cups vegetables, chopped for stirfrying (eg beans, carrots, broccoli, spinach, capsicum)

Method

  1. Heat 1 tablespoon of oil; heat in large frying pan
  2. Add vegetables which take longest to cook, with garlic, ginger, coriander and chili.
  3. Add remaining veges in cooking order, and stirfry until just tender
  4. Remove from pan, and wipe pan
  5. Heat remaining oil, and stirfry chicken until golden, in batches if required
  6. Add lime zest, fish sauce and salt
  7. Return veges to pan, and heat through
  8. Serve with rice noodles or brown rice

Notes

Can use chicken mince; can cook with spinach as the only vege, then serve in lettuce cups, topped with salad (eg carrot, scallions, cucumber) with coconut aminos, sesame seeds, and lime slices