Wednesday, February 29, 2012

Chicken and Vegies in Oyster Sauce

Chicken and Vegies in Oyster Sauce

Serves 4
185 cals per serve
Suitable to freeze

400g Lean Chicken Breast (440 cal)
5 medium Carrots (100 cal)
1 large Green Capsicum (40 cal)
1 large Red Capsicum (40 Cal)
2 - 3 tblsp Oyster Sauce (70 cal)
Oil spray (40 cal)

  1. Dice chicken and lightly brown in a wok with oil spray.
  2. Remove from wok.
  3. Slice carrots and dice capsicums. 
  4. Stir fry in wok until almost cooked to your liking.
  5. Add chicken and oyster sauce to wok and stir fry for up to 5 mins until all cooked.

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