Pepper chilli chicken

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(9)
Main Meals (Dinners)
4 peopleServes
4
Prep   15 min
Cook   10 min
  • Sunflower oil, 1 tablespoon(s)
  • Baby bok choy, 1 bunch(es), leaves separated
  • Chicken breast, lean, raw, 600 g, thinly sliced
  • Pepper, any type, ground, 2 teaspoon(s)
  • Red capsicum, 1 capsicum(s), seeded and roughly chopped
  • Carrot, 3 medium carrot(s), halved length ways and sliced diagonally
  • Chilli sauce, 2 tablespoon(s)
  • Soy sauce, salt reduced, 2 tablespoon(s)
  • White wine vinegar, 1 tablespoon(s)
  • Spring onion, 2 medium onion(s), white and green parts, thinly sliced diagonally
  • Red chilli, 1 chilli(s), thinly sliced into matchsticks, to serve (optional)

Method

Heat half the sunflower oil in a large wok over high heat. Add the bok choy and 2 tablespoons water and stir-fry for 2 minutes or until just wilted and light golden. Transfer to serving bowls and cover to keep warm.

Heat the remaining oil in the wok over high heat. Add the chicken and black pepper and stir-fry for 3 minutes. Add all the remaining ingredients, apart from the sliced chilli, and stir-fry for a further 3 minutes or until the chicken is cooked through and the vegetables are just tender.

Spoon the chicken mixture over the bok choy and serve. Garnish with sliced chilli, if using.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories277
Protein37 g
Total fat7.4 g
- Saturated fat1.4 g
Total carbohydrates11.8 g
- Total sugars11.7 g
Fibre5.3 g
Sodium576 mg

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