Chicken with Beansprouts

Serves 4


This is a great low-carb alternative to chicken noodles!

  • 350g Beansprouts
  • 350g boneless chicken meat – julienned or cut into matchsticks
  • 2 spring onions – finely shredded
  • 2 tablespoons sunflower oil
  • 1/2 cup water for for gravy
  • Salt and pepper to taste
For the marinade
  • 1/2 tablespoon cooking wine
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon light soya sauce
  • 1 tablespoon maple syrup (or ½ teaspoon sugar)
  • 1 teaspoon cornflower
  • 1/2 egg white – slightly beaten
  • Pinch of salt

Marinade the chicken for at least 30 minutes Heat the sunflower oil in a non-stick wok, tip in the spring onions and chicken and stir fry for about 4-5 minutes until just cooked; set aside Remove most of the oil, reheat and stir-fry the Beansprouts for 2-3 minutes Add in the chicken and stir-fry for a further 2 minutes Add water and it will thicken to make gravy as required Add salt and pepper to taste

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