Serves 4; Prep: 10 mins; Cook: 5 mins; Nutritional Value: low GI, low in fat and high in protein.
Ingredients:
1kg boneless, skinless, chicken thigh fillets
2 tbsp vegetable oil
2 tbsp finely shredded ginger
1 tbsp garlic, crushed
¼ cup hoisin sauce
2 tbsp light soy sauce
½ cup spring onions, chopped on the diagonal
1/3 cup coriander leaves
steamed rice
Method:
Trim any fat from the thigh fillets and cut each into four or five sections.
Heat a wok to very hot and add half of the oil.
Add half of the chicken strips and stir fry them until they lightly colour-about two minutes.
Remove to a bowl and repeat the process with the rest of the oil and chicken.
Add the reserved chicken back to the wok and stir through the ginger and garlic.
When really hot, stir through the hoisin sauce, soy sauce, spring onions and coriander leaves.
Serve with the steamed rice, perhaps garnished with a few more coriander leaves.