Thinly slice the chicken, place into a bowl. Spoon over half the sweet chilli sauce, stir to coat. Shred the bok choy leaves and place onto a plate. Thinly slice the bok choy base, wash well.
Heat ½ teaspoon of oil in a wok over high heat. Add half the chicken, stir fry 1 minute until golden, remove to a plate. Repeat with another ½ teaspoon oil and chicken. Reduce heat to medium to high. Add the onion and 1 tablespoon water, stir fry 30 seconds until soft. Add the remaining ½ teaspoon oil, beans and bok choy base, stir fry to coat. Add 2 teaspoons water, cover the wok and wait 30 seconds.
Remove the lid, add the capsicum and return the chicken. Add the remaining sweet chilli sauce, stir fry 1 minute until capsicum is tender and chicken is warmed through. Stir through the shredded bok choy leaves. Remove from the heat, add basil and sesame seeds, stir to combine. Serve.
TIPS: You can replace the sweet chilli sauce with chilli jam stir-fry paste, you will find this in the Asian sauce section at the supermarket. You can swap sesame seeds for any other seed, toss them in a dry wok over high heat to toast. Unused serve will keep in the fridge 2-3 days, add the basil and sesame seeds just before serving if possible. Its delicious served cold or can be reheated in the microwave or wok.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||8.7 g|
|- Saturated fat||2 g|
|Total carbohydrates||10.6 g|
|- Total sugars||9.9 g|