Wonderfully fragrant, this warming Thai chicken stir fry is brilliant for helping to fight infection thanks to lots of green veggies! Have it rice, or why not try quinoa?

Thai chicken stir fry

SERVES 4

PREP 5 MINS

COOK 25 MINS

 

What you need:

1tbsp groundnut oil

6 boneless skinless chicken thighs, cut into chunks

2 chicken breast, cut into chunks

2tbsp Thai green curry paste

400ml can reduced fat coconut milk

Fry Light Olive Oil Spray

200g green beans, halved

1 carrot, cut into ribbons

200g mangetout

150g beansprouts

300g bamboo shoots

1tbsp Thai fish sauce

1tbsp coriander leaves

Juice of 1 lime

 

What to do:

  • Heat the oil in a large pan and fry the chicken chunks for 8 mins to lightly brown.
  • Add the Thai green curry paste and cook for 2 mins. Pour in the coconut milk and simmer for 10 mins.
  • Meanwhile squirt a non-stick wok with Fry light and stir-fry the beans, carrots and mangetout for a few mins to soften.
  • Add the stir-fry veg, beansprouts and bamboo shoots to the chicken with the Thai fish sauce, coriander leaves and lime juice. Heat through for 1 min and serve.

Per serving: 380 cals, 17g fat (8g saturated), 7g carbs