A low-calorie dish, which is full of flavour. Serve with rice or noodles to give a balanced meal.

• Serves 2
• Prep 20 minutes
• Cook 10 minutes

Ingredients

• 1 tsp sunflower/rapeseed oil
• 2 boneless, skinless chicken breast, thinly sliced
• 2 cloves garlic, sliced
• 2.5cm fresh ginger, peeled and grated
• 1 red chilli, finely sliced
• 1 bunch spring onions, sliced
• 1 red pepper, seeded and cubed
• zest and juice 1 lime
• large bunch basil
• 1 tbsp reduced-salt soy sauce

Method

Step 1

Heat the oil in a frying pan or wok, until it begins to smoke. Add the chicken and fry for 2–3 minutes until golden, remove from the pan with a slotted spoon and set aside.

Step 2

Add the garlic, ginger and chilli and fry for 1 minute, add the spring onions and pepper and continue to fry for 2 minutes.

Step 3

Return the chicken to the pan with the remaining ingredients and heat through, until piping hot. Serve.

Recipe tips

• This recipe also works well with thinly sliced lean pork or beef, prawns, salmon, turkey or tofu instead of chicken.
• Great wrapped up in a tortilla or roti with salad. 
• If you don’t have all the veggies to hand, you could use packets of stir fry veg, tinned bamboo shoots in water or sliced carrots.