7
3 skinless, boneless chicken breasts
1/2 red onion
2 medium carrots
1 red bell pepper, or 1/2 red pepper and 1/2 yellow pepper
2 limes
1 tbsp vegetable oil
2 large garlic cloves, minced
2 tbsp finely minced fresh ginger, or 2 tsp bottled minced ginger
1/2 tsp hot red-chili flakes
2 tbsp soy sauce
Cut chicken into 1/2-inch (1-cm) bite-size strips. Slice onion into thin wedges. Peel and cut carrots in half lengthwise, then thinly slice on the diagonal. Core and seed pepper, then cut into thin julienne strips. Finely grate peel from half a lime. Squeeze out 3 tablespoons (45 mL) juice from limes.
Heat oil in a wok or large frying pan set over high heat. Add chicken, garlic, ginger and chili flakes. Stir-fry until chicken is golden, about 3 to 4 minutes. Add onion, carrots and soy sauce. Stir-fry for 2 more minutes. Add pepper, lime juice and peel, then stir-fry until pepper is tender-crisp, about 2 minutes. Great over noodles.
Calories 201, Protein 24.8g, Carbohydrates 13.7g, Fat 5.3g, Fibre 2.5g.
Easy stir-frys pop up on many family menus at least once a week. With this in mind, we've created a tangy one with the addition of fresh lime juice and peel.