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Thai chicken stir fry

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A low-calorie dish, which is full of flavour. Serve with rice or noodles to give a balanced meal.
Serves
2
Prep
20 minutes
Cook
10 minutes
Each 239g serving contains (excludes serving suggestion)
KCal
237
Carbs
16.8g
Fibre
2.6g
Protein
33.6g
Fat
3.5g
Saturates
0.60g
Sugars
14.8g
Salt
0.90g
Portion Fruit & Veg
1
Ingredients
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Ingredients
1 tsp sunflower/rapeseed oil
2 boneless, skinless chicken breast, thinly sliced
2 cloves garlic, sliced
2.5cm fresh ginger, peeled and grated
1 red chilli, finely sliced
1 bunch spring onions, sliced
1 red pepper, seeded and cubed
zest and juice 1 lime
1 tbsp runny honey
large bunch basil
1 tbsp reduced-salt soy sauce
  1. Heat the oil in a frying pan or wok, until it begins to smoke. Add the chicken and fry for 2–3 minutes until golden, remove from the pan with a slotted spoon and set aside.
  2. Add the garlic, ginger and chilli and fry for 1 minute, add the spring onions and pepper and continue to fry for 2 minutes.
  3. Return the chicken to the pan with the remaining ingredients and heat through, until piping hot. Serve.
Chefs tips
  • This recipe also works well with thinly sliced lean pork or beef, prawns, salmon, turkey or tofu instead of chicken.
  • Great wrapped up in a tortilla or roti with salad.
  • If you don’t have all the veggies to hand, you could use packets of stir fry veg, tinned bamboo shoots in water or sliced carrots. 
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