Ingredients

400g skinless chicken fillets, sliced thinly

2 cloves garlic, crushed

1 small brown onion, sliced

¾ cup chicken stock

1/3 cup crunchy peanut butter

¼ cup sweet chilli sauce

2 teaspoons lemon juice

1 medium carrot, sliced

1 cup broccoli, cut into flowerettes

100g bean sprouts

1 bunch bok choy, chopped

1 cup beans, sliced

Method

Heat a non-stick wok or large pan and stir-fry chicken, in batches, until browned. Remove from pan.

Add onion & garlic to pan & stir-fry until soft. Add the carrot & cook until slightly tender.

Add the stock, peanut butter, sweet chilli sauce and lemon juice. Simmer, uncovered for one minute. Add the rest of the vegetables & cook for another minute or until the

bok choy is just wilted. Return the chicken to the pan, cook, stirring until heated through.

Substitute chicken with pork, beef, prawns or tofu.

Suitable for all meals

Serves 4

Per Serve: 926kJ/220cals, 27g protein, 8g fat, 9g carbohydrates, 5g fibre.