Serves: 2

Citrus Chicken Stir Fry

FG 3 | CC 8

Calories: 210 kcal

250 g chicken fillets or cubes

115 g broccoli

115 g sugar snap peas (trimmed)

1 red pepper, roughly chopped

4 spring onions (sliced)

2 garlic cloves (crushed)

2 tbsp ginger (chopped )

1 red chilli (chopped)

100g beansprouts

½ tsp sesame oil

½ tsp sesame seeds

1 lemon (juice of)

1 tbsp sweet chilli sauce

1 tbsp soy sauce

spray oil

Put the strips of chicken in a bowl with the sesame oil and seeds. Stir well to coat the chicken lightly.
Mix the lemon juice, sweet chilli sauce and soy sauce in a small bowl and set aside.
Heat a wok or deep frying pan, spray or wip with oil then fry the chicken for 4-5 minutes, until cooked through and golden. Remove and keep warm.
Spray or wipe the pan with oil and add the broccoli florets, sugar snaps, red pepper, spring onions, garlic, ginger and chilli. Stir fry for about 2-3 minutes, then stir in the lemon sauce and 2 tablespoons of hot water.
Cover and cook for about 2-3 minutes, until the broccoli and sugar snaps are just tender.
Add the beansprouts and the cooked chicken to the pan and stir well for 2-3 minutes.
Serve immediately.