A healthy eating idea.
This is a low fat adaptation of one of my favourite thai meals. It's quite hot with the fresh chillis so be sure to adapt it to your own taste.
Serves 2
1 tablespoon of stir fry oil (nut oil infused with garlic and ginger. If you haven't got this just use vegetable oil)
2 skinless chicken breasts, free range & organic if possible. Slice thinly
1 large onion, sliced thinly
1 large red pepper, deseeded and sliced thinly
1 large yellow or orange pepper (I find the green peppers too bitter for this dish, you want sweeter peppers to contrast with the heat of the chillis). Deseeded and sliced thinly.
1 large clove of garlic, sliced
1 or 2 red chillis (the fat variety, not birds eye), deseeded and sliced thinly
1 tablespoon of soy sauce
A generous splash of chinese cooking wine or sherry
1 teaspoon of sugar
Large handful of fresh basil leaves
2 portions of noodles
First put a pan of water on to boil and cook the noodles according to the packet instructions. Once cooked these can be drained, rinsed under a cold tap (helps stop them sticking together) and left to one side.
Meanwhile, prepare all your ingredients ready to add to your wok for stir frying.
Once prepared, add your cooking oil to a large wok and place over a medium heat. When the oil is hot add the chicken strips and stir fry until they've all taken some colour.
Next add the onions and stir fry for a minute, then add the peppers and garlic. Continue stir frying for a couple of minutes.
Then add the soy sauce, cooking wine (or sherry), chillis and teaspoon of sugar. Allow to reduce slightly (the sauce should start to take on a kind of sticky consistency). Add the basil leaves and stir these through the rest of the ingredients. Finally add the noodles and mix well to make sure they are coated in the sauce. Serve with a garnish of fresh basil leaves.
We hope you enjoy this healthy low fat recipe.