Thai Green Peppercorn Chicken with Basil & Green Beans
on 23 November 2015
Need dinner on the table in a hurry? For a quick, tasty and healthy dinner, you can't go wrong with a stir-fry. This delicious recipe from Fernwood Women's Health Club
is packed with flavour and so simple to make.
500g boneless, skinless chicken thighs
1 thumb-sized green chilli, halved
3 garlic cloves
1 tablespoon vegetable oil
1 onion, halved and sliced into half moons
100g baby green beans, cut into 4cm pieces
60ml dark soy sauce
1 ½ tablespoons fish sauce
1 ½ tablespoons oyster sauce
Juice of 1 lime
3 teaspoons fresh or brined green peppercorns
Large handful of Thai basil leaves (or use regular basil)
Steamed jasmine rice, to serve
- Cut the chicken into bite-size pieces. De-seed one chilli half, put it with the garlic in a mortar and pestle and pound into a rough paste.
- Heat half the oil in a wok or large frying pan over medium heat. Cook the chicken, in batches, for 7–8 minutes until golden. Add the chilli and garlic paste and the remaining oil and stir-fry for 1–2 minutes.
- Add the onion and beans and cook for another 2 minutes. Add the combined sauces and lime juice and stir-fry for another minute or until sticky. Remove from the heat, add the peppercorns and basil, and toss to combine.
- Serve immediately with steamed jasmine rice and the remaining chilli half, thinly sliced. Serves 4.
Per serve: Energy 1654kJ | Carbs 35g | Protein 27g | Fats 16g
For more deliciously healthy recipes, visit www.fernwoodfitness.com.au