By Clare Keating
Nutritionist & Ex-Chef at All Bodies Services
Serves 4
Cals: 303, Protein 30.7g, Carbs 18g, Fat 10.3g, Fibre 7g
INGREDIENTS
400g chicken breast
4 tsp brown sugar
4 tsp fish sauce
3 tsp tamarind paste
2 cloves garlic, minced
40mL water
10g coriander, chopped
2 medium zucchini (390g), sliced into 2cm pieces
300g enoki mushrooms
1 medium carrot (129g), sliced into 2cm pieces
3 cups bean sprouts
1/2 cup unsalted peanuts
METHOD
In a medium-sized bowl, mix together the brown sugar, fish sauce, tamarind paste, garlic, coriander, and water. Slice the chicken into strips and coat in the sauce.
Heat a large frying pan over medium to high heat and add the chicken, sauce, carrot and zucchini. Mix well, reduce the heat to medium and cover with a lid (or baking tray if your pan doesn't have a lid). Simmer for ~10 minutes or until the vegetables are soft.
Cut the base off the enoki mushrooms and add to the pan, stir in and cook for 2-3 minutes (not too long or the mushrooms will overcook and no longer resemble noodle texture)
Divide the mix between 4 bowls and top with the bean sprouts and peanuts