Mushroom, chicken and Asian green stir-fry

Organisation: Australian Mushrooms

Preparation: 10 minutes

Cooking time: 15 minutes

Serves: 4 Servings

Type of recipe: healthy, main meal

Recipe

Ingredients

400g chicken breast fillet, trimmed
3 tsp fish sauce
1 tsp brown sugar
1 red chilli, finely chopped
1 lime, juiced
Olive oil cooking spray
400g button mushrooms, trimmed
1 bunch broccolini, trimmed, roughly chopped
100g snow peas, trimmed, shredded
1 cup fresh Thai Basil leaves
Cooked basmati rice, to serve

Method

1. Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat. Cover and refrigerate for 10 minutes.

2. Heat a wok over high heat until hot. Spray wok lightly with oil. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.

3. Heat the wok until hot. Spray the mushrooms with oil then add to the hot wok. Stir-fry 2-3 minutes until light golden. Add the marinade and cook 2 minutes. Add the broccolini and stir-fry 1 minute then add the snow peas and return the chicken. Stir-fry for 1 minute. Remove from the heat, add the basil, toss to combine and serve over rice.