Pepper chilli chicken

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(10)

Main Meals (Dinners)

Serves
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.

Food units
Nutrition facts

Meat & Protein	1.5
Bread & Cereals	0
Vegetables	3
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Calories	277
Protein	37 g
Total fat	7.4 g
- Saturated fat	1.4 g
Total carbohydrates	11.8 g
- Total sugars	11.7 g
Fibre	5.3 g
Sodium	576 mg

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