Stir-fries can be deceptive. Firstly, they’re often positioned as being easy but the recipe then has you finely chopping or julienning half the ingredients (screw that). Secondly, they’re labelled as healthy but end up using a variety of sauces that are laden with a startling amount of salt.
We can confidently say this chicken with mixed greens stir-fry is easy and healthy. There is limited chopping and the greens we use really only need a rough chop – only trim the ends of the beans if they’re really woody. We also use reduced-salt soy sauce and only a splash of fish sauce because the fresh limes do a lot of the work in terms of flavour.
As with any stir-fry, the key is to have everything ready to go before you start cooking because once that wok heats up, it all happens pretty quickly.
It can be served with rice or noodles and if you have fresh chilli, coriander or Thai basil on hand, they would make tasty optional extras.
The following recipe serves 4 people.
You will need
- 1 tbsp peanut oil
- 2 large cloves garlic, crushed (or 2 heaped tsp minced garlic)
- 500g chicken mince
- 500g mixture of green beans (roughly chopped), brussel sprouts (sliced) and frozen peas
- 2 tbsp reduced-salt soy sauce
- 1 tbsp fish sauce
- Pinch of brown sugar (optional)
- 2 limes, juiced
What you do
Have all the ingredients ready to go. Heat the peanut oil in a wok over high heat. Add the garlic and cook briefly until it starts to change colour but be careful not to burn it. Add the chicken mince and cook until there’s no pink left. Add the soy sauce, fish sauce, beans, brussel sprouts, and peas and toss everything so it’s mixed well.
If your wok has a lid (if not use a large saucepan lid), put it on for a minute or so until the greens start to soften slightly. Remove from the heat, add the lime juice and give a final toss through before serving.