Stir-fried chicken with tangerines, chilies and spring greens
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- Prep Time10 min
- Total Time10 min
- Makes2 to 4 servings
Andreas Trauttmansdorff
Ingredients
1 tangerine, or orange
1/2 tsp finely grated fresh ginger, or 1/2 tsp bottled chopped ginger
1/2 tsp salt
1/2 to 1 tsp hot chili-garlic sauce, optional
1/4 cup bottled Japanese salad dressing
4 skinless, boneless chicken thighs, or 2 skinless, boneless chicken breasts
250 g green beans, about 2 cups
1 zucchini
vegetable oil
Instructions
Finely grate 1 tsp (5 mL) peel from tangerine and place in a small bowl. Stir in ginger, salt, chili-garlic sauce and salad dressing. Peel tangerine, then break into segments or slice into rounds. Remove seeds, if you wish. Thinly slice chicken into strips. Trim ends from beans. Cut zucchini in half lengthwise, then cut into 1/2-inch- (1-cm-) thick slices.
Lightly coat a large frying pan with oil, then set over medium-high heat. When hot, add chicken. Stir-fry until chicken loses its pink colour, 3 to 4 minutes. Add beans and pour in salad dressing mixture. Stir in zucchini and tangerine. Cover and cook, stirring occasionally, until beans are done as you like, 4 to 6 minutes. Excellent over noodles or basmati rice.
Nutrition (per serving)
Calories 238, Protein 31.9g, Carbohydrates 9.1g, Fat 7.8g, Fibre 2.1g, Sodium 534mg.
The fast-fix sauce for this stir-fry comes from a bottle of Japanese salad dressing. Punch it up with a little ginger and hot chili-garlic sauce.
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