Ingredients

  • 3 grams butter (reduced-fat)
  • 1/2 clove garlic (peeled and finely chopped)
  • 1/2 red chilli (deseeded and cut into thin rings)
  • 1 fresh root ginger (hazelnut-sized piece, peeled and grated)
  • 150 grams chicken fillet (cut into strips)
  • 125 milliliters chicken stock
  • 125 milliliters coconut milk
  • 2 teaspoons lime juice
  • 30 grams bean sprouts
  • 10 grams alfalfa sprouts
  • 2 sprigs coriander leaves (fresh, stripped from stems)
  • lime slices (for garnish)

Directions

  1. Melt the butter in a saucepan and fry the garlic, chili and ginger for 2 mins. Add the stock and coconut milk and bring to a low boil. Add chicken and cook for 15 mins, or until chicken is cooked through. Add lime juice and season to taste.
  2. Ladle into bowls and top with bean sprouts and cilantro. Serve garnished with lime slices.
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NutritionView more

160Calories
Sodium4%DV100mg
Fat15%DV10g
Protein20%DV10g
Carbs4%DV11g
Fiber8%DV2g

PER SERVING *

Calories160Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat7g35%
Trans Fat
Cholesterol25mg8%
Sodium100mg4%
Potassium400mg11%
Protein10g20%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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