There are just some recipes that cause a stir in this house (please excuse the pun, LOL), when Luca comes out with a comment like ‘that was the best dinner I have eaten in ages’, I just know that I have to get it onto the blog ASAP and whilst Hubby destroys brain cells watching the horrific XFactor, (I just don’t get it, he is the most intelligent person that I know and he loves its !!!!), I decided to get this typed up and on to the blog, a very welcomed escape.
Now I am not normally a stir-fry fan, I don’t really even like noodles but even I really enjoyed this dish, which surprised me as I only added it to this weeks list of dinners as I found it in ‘Healthy Magazine’ and it was so low in calories! Hubby and I are currently calorie counting via an App called LifeSum, it makes watching what you eat so easy and both of us are having amazing results.
My issue with noodles is that I normally find them heavy and cloying, but rice noodles are delicious, light and fresh and so simple to cook. Like couscous you just cover them in boiling water and leave them to do their thing while you get on with the stir fry.
The stir-fry as you would expect is very simple, the results are full of flavour, rich and filling but still surprisingly fresh. We removed the seeds from the chilli as it is only Hubby that likes food that blows his head off, but if you fancy it a bit hotter then just leave them in. We used the ingredients in the recipe but you could use what you have laying around in the fridge. I think that mange-tout, baby corn, pak choi, and carrots cut into slivers would all work as equally as well.
This is a great dish for lunch or dinner, its so simple, quick and delicious and you don’t have to be counting the calories like us to enjoy it, its just a really good recipe and whats the harm in throwing a lighter dish into the mix?
So hopefully by the time I hit publish the XFactor will be over and I can get Hubby up and out, I need to get out into the fields with the dog for a nice long walk, cabin fever is starting to kick in, so I hope you are all enjoying your weekend and eating lots of lovely food.
Buon appetito
Serves 2 – Calories 258
1 tbsp coconut or rapeseed oil
3 garlic cloves, sliced
2 red bird’s eye chillies, halved lengthways and widthways, deseeded, plus 1, sliced, to serve
2 medium free-range chicken breasts, sliced thinly against the grain
150g green beans, cut into 5cm lengths
½ onion, thinly sliced
5 tbsp reduced-salt chicken stock
3 spring onions, cut into 5cm lengths
1 tbsp oyster sauce
1 tsp reduced-salt soy sauce
1 tsp Thai fish sauce
Pinch ground white pepper
12 fresh thai basil leaves
Steamed rice or noodles to serve
Heat the oil in a lidded wok or sauté pan, then add the garlic and halved chillies and stir-fry for 1-2 minutes over a medium heat to soften.
Turn up the heat, add the chicken and stir-fry for 1-2 minutes until coloured all over.
Add the beans and sliced onion and stir-fry for 2 minutes more.
Add the chicken stock, cover the wok and leave to steam for 2 minutes. Stir in the spring onions and oyster, soy and fish sauces. Cook for 2 minutes more, then season with white pepper.
Turn off the heat, add the basil leaves and sliced chilli, then serve immediately with rice or noodles.
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