Thai Spiced Chicken

Thai Spiced Chicken

 

Thai dishes tend to be quite spicy and often include vinegar or tamarind, which gives them that unique, sharp, fruity taste. The flavours of a Thai stir fry cooking sauce are combined in this recipe, with garlic, and ginger, to make a aromatic meal in just 20 minutes

Serves 2:

Pts per serving: 9

Total pts per recipe: 18

Freezing: recommended

90g (30z) long-grain rice

3 tspn corn or rapeseed oil

8cm (3") piece of fresh leak, sliced

1 tspn crushed garlic

1 tspn crushed ginger

240g (8oz) boneless, skinless chicken breast sliced thinly

200g jar of Thai stir fry basil & chilli sauce

225g can of water chestnuts, halved or sliced

salt

Cook the rice in plenty of lightly salted, boiling water for about 12 minutes, until just tender. Drain

Meanwhile, heat a wok or non stick pan.  Swirl in 2 tspn of oil and add the leek and most of the spring onions. Save the remaining spring onions for garnish. Stir fry over a high heat for a couple of minutes. Remove from the pan

Pour the extra tspn of oil into the pan. Add the garlic, ginger and chicken. Stir fry until the chicken pieces are browned.

Return the cooked onions and leek to the pan. Pour in the basic & chilli sauce and add the water chestnuts. Stir well and add 2 tblspn of hot water. Continue cooking until the sauce is heated through.

Sprinkle on the remaining spring onions and serve with the boiled rice.

Veg Option: Substitute 240g(8oz) of frozen Chinese vegetables for the chicken and deduct 2 1/2pts per serving

Variation: Instead of the chicken, use 480g (1lb) of firm white fish or peeled, cooked prawns. This will add 1 pt per serving