Vietnamese chicken stir fry with lemongrass and peanuts
We'll also supply a tub of roasted peanuts and fresh coriander for scattering over the finished dish.
|PER 100G||PER SERVE|
Steamed jasmine rice or rice vermicelli.
Low carb: shirataki noodles (give them a good rinse and a dry fry with a splash of soy or fish sauce first - they need all the help they can get. But they're amazingly low in calories and carbs!) or cauliflower "rice", (cauliflower blitzed in a food processor till it resembles rice grains and then dry-fried).
Chicken and dressing suitable for freezing; vegetables not.
To cook, heat a wok or large frying pan until smoking, swirl around some oil and stir fry the chicken strips until opaque and just cooked through. Remove, add more oil and cook the vegetables (leave the coriander to one side for plucking) until tender - you may need to add a splash of water. Return the chicken to the wok and toss the sauce through, with half the peanuts. Serve, scattered with the coriander leaves and the other half of the peanuts.