Ingredients
- 1 lime, grated rind and juice
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar or grated palm sugar
- 2 tbsp. Gourmet Garden Cilantro
- 2 tsp. oil
- 1 red pepper, sliced
- 150g green beans or sugar snap peas, trimmed
- 3 spring onions, cut into 4cm lengths
- 50g brown or shiitake mushrooms, sliced
- 1 large mild red chili, deseeded and sliced
- 2 tsp. Gourmet Garden Ginger
- 280g pack roasted chicken tenderloins
Method
SERVES 4
Step 1
In a small bowl mix together lime rind and juice, fish sauce, sugar and Gourmet Garden Cilantro and set aside.
Step 2
Heat oil in a deep frying pan or wok. Stir-fry pepper, beans or peas, spring onions and mushrooms for 2-3 minutes, add chilli and Gourmet Garden Ginger and stir-fry for a further 1-2 minutes until the vegetables are crisp tender. Add halved tenderloins and stir through the cooking sauce previously set aside. Heat gently for 3-4 minutes, stirring continuously until the chicken is hot.
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