350g green vegetables — any or a mix of the following: broccoli florets, green beans, mangetout, sugar snaps, asparagus, cabbage- shredded or pak choi
2 tbsp vegetable or sunflower oil
2 tbsp rice vinegar
Nutrition Facts (per serving)
Energy kcals 261, kilojoules 1095
Total fat 11g of which is saturated fat 1.3g
Total carbohydrates 17.5g of which is sugar 17g
Protein 25g
Fibre 3g
Iron 2.9mg
Sodium 415mg equivalent as salt 1g
Preparation
Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to one month in advance).
Prepare all the ingredients for the stir-fry. Cut chicken into small cubes. Soak raisins in warm water for 10 minutes; drain.
Dry fry the nuts in a warm pan until lightly toasted. Set aside.
Heat a wok or large frying pan, add the oil and then the chicken cubes. Cook thoroughly. Add the raisins, nuts and vegetables, cook for 2–3 minutes. Stir in rice wine and the stir-fry sauce. Toss to make sure everything is coated in the sauce and heated through. (You will have extra stir-fry sauce. Keep it for future use).
Serve over steamed American long grain rice.
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