An aromatic, delicious and quick-to-prepare stir-fry dish.
finely grated zest of 1 lime
1 tablespoon fresh lime juice
2/3 cup (150ml) low-fat coconut milk
1 tablespoon salt-reduced soy sauce
1 tablespoon grated fresh ginger
1 tablespoon soft brown sugar
1 teaspoon cornflour
1/2 teaspoon green curry paste (optional)
2 tablespoon vegetable oil
1 onion, halved and sliced
6 cloves garlic, crushed
1 head broccoli, cut into small florets, stalks thinly sliced
250 g button mushrooms, halved
375 g skinless boneless chicken breast or thigh fillets, cut into thin strips
1/4 cup (7g) fresh basil, chopped
Put the lime zest and juice in a bowl with the coconut milk, soy sauce, ginger, sugar, cornflour and curry paste, if using, and mix well to combine. Set aside.
Heat 1 tablespoon of the vegetable oil in a wok or large non-stick frying pan over high heat. Add the onion and garlic and stir-fry for 2 minutes, or until the onion softens.
Add the broccoli florets and stalks, and the mushrooms, and stir-fry for a further 2 minutes. Remove to a bowl.
Heat the remaining oil in the wok. Add the chicken and stir-fry for 2 minutes, or until lightly golden. Add the coconut milk mixture, return the vegetables to the pan and stir-fry for 1 minute, or until the sauce thickens slightly.
Cover and simmer for 2 minutes, or until the chicken is cooked through and the vegetables are just tender.
Scatter with the basil, toss together briefly, and serve immediately.
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