Thai chicken and vegetable stir fry (242 calories per serve)

This pairs very well with the Thai “street vendor” grilled pork (370 calories per serve) recipe and can form part of a Thai meal. We recently had some friends over for dinner and the kids got to play with each other. Unfortunately they decided they didn’t like this because it was cooked in a sauce base (my daughter prefers just steamed broccoli) but it was a hit with the parents!

You can also serve without the chicken and replace with more vegetables. I like that better sometimes.

Serves 4 (as a side)

Prep time 15 mins
Cook time 15 mins

1 broccoli head, chopped into little florets
1/4 cauliflower, chopped into little florets
1 carrot, sliced
250g baby corn (halved if you prefer)
1 capsicum, sliced
1 tomato, sliced
2 tbsp peanut oil
4 garlic cloves, crushed
300g chicken breast, sliced thinly
4 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp soy sauce
1/2 tsp sugar
Thai basil leaves, small handful (or chopped spring onions if you don’t have this handy)

Blanch the broccoli, cauliflower, carrot and baby corn and blanch in boiling water for a couple of minutes and set aside.

Heat the peanut oil in a large pan or wok and fry the garlic until golden brown.

Add the chicken (careful of the splashing oil), oyster sauce, fish sauce, soy sauce and sugar and stir fry until cooked. You may want to add a dash of water if it gets too dry.

Add the capsicum and tomato and stir fry for a few more minutes until they start to soften.

Add the blanched vegetables and stir through the Thai basil leaves.

Serve immediately with rice and other side dishes.

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