Approximately 1400 kilojoules per serve
(Kilojoule count reached using Australian Government ‘Healthy Active’ Kilojoule Calculator)
Preparation time: 15 mins
Ingredients (serves 2):
- 2 tbs oriental sweet plum sauce
- 80g unsalted roasted cashews
- 1 chicken breast fillet, thinly sliced
- 2 tbs sweet chilli sauce
- 1 tsp peanut oil
- 1 garlic clove, crushed
- 50g baby corn, halved lengthway
- 70g green beans
- 1 cup plain white rice
- ½ red capsicum cut into thin strips
- 1 small bunch asparagus (approx 4/5), halved crossway
Method
1. Heat half the oil in a pan over high heat. Add the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate.
2. Heat the remaining oil in the pan over high heat. Add the corn, asparagus, beans, capsicum and garlic and stir-fry, for 2-3 minutes until the vegetables are just tender.
3. Add the cooked chicken back into the pan and add the sweet chilli and plum sauce. Stir-fry for 1-2 minutes.
4. Add the rice to a pot of boiling water and cook for 7-8 minutes or until soft. Serve rice in bowls and top with stir-fry.
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