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.
- 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)
- Slice the chicken thinly then toss with the garlic and sweet chilli sauce
- Heat the oil in the wok and cook the chicken for two minutes (I did it in batches) and then remove
- 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.
- Return the chicken to the wok
- Add the basil and almonds and sauces
- Toss until warmed through
- 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.