Per serve (221g)
220 Cal (923.8kj)
600g Chicken thigh fillets – thinly sliced and tenderised with meat tenderiser
1 cup pumpkin cut into small cubes
1 large onion finely diced
2 small red chillies finely chopped (seeds removed)
5 cm piece of fresh ginger, peeled and thinly sliced
1 cup baby spinach
2 cups oyster mushrooms thinly slices
1 cup finely diced red capsicum (if tolerated)
4 tablespoons sweet chilli sauce
4 tablespoons lime juice
2 tablespoon rice vinegar
2 teaspoons lemongrass
2 teaspoons kaffir lime leaves (crushed)
1 clove garlic, crushed
Prepare marinade ingredients, place all ingredients together into a jug and stir until well mixed. Thinly slice thigh fillets into well-tolerated sized pieces, place into a bowl and cover with prepared marinade. Cover and place into the refrigerator overnight. To cook, use a non-stick fry pan, place chicken, thinly chopped chilli and onion in pan on moderate heat and sauté in marinade juice. Add ginger, mushrooms, pumpkin, and capsicum. Simmer on low heat until cooked through. Add baby spinach and gently stir through until begins to wilt.
OPTIONAL Serve with 1/4 cup steamed rice.
To keep the chicken moist you may wish to add more fluid (water) to the pan and cook slowly.