Thai chicken and almond stir fry

I have a love hate relationship with stir fries. The boys love them which means I should do them way more often than I do. I guess I find they always end up tasting the same. This is based on a Weight Watchers recipe I got in the ‘so you’re breastfeeding’ brochure. The hint of sweet chilli and the fish sauce give it a great flavour – very much on par with what you’d get in a Thai takeaway, only better.

Thai chicken and almond stir fry

  • 800g chicken breast, cut into thin slices
  • 1tbs sweet chilli sauce
  • 4 garlic cloves, crushed
  • 1 tbsp olive oil
  • 300-500g green beans (this is personal preference, I know it sounds like a lot but it actually works*)
  • 4 tbs soy sauce
  • 4 tbs fish sauce
  • a dash of sesame oil
  • handful basil (or thai basil) leaves
  • blanched almonds (doing the WW thing I had allocated 8 almonds each – 2 points – but really, knock yourself out and put in 100g)
  1. Slice the chicken thinly then toss with the garlic and sweet chilli sauce
  2. Heat the oil in the wok and cook the chicken for two minutes (I did it in batches) and then remove
  3. Toss the beans into the wok (I added a dash of water to aid their cooking and the fact I wasn’t using anymore oil) and cook for about two minutes.
  4. Return the chicken to the wok
  5. Add the basil and almonds and sauces
  6. Toss until warmed through
  7. Serve with steamed rice

Now, for those fellow WWs, this was a 10point dinner (the bonus of breastfeeding, you get more points) but I couldn’t eat the whole serve (go figure).

* For some inexplicable reason Woollies didn’t have green beans today and I didn’t have time to get to my favourite fruit and veg shop at Terrey Hills so I used McCain frozen baby beans – they worked a treat.

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