QUICK & EASY!
LEMONGRASS CHILLI CHICKEN AND KALE
Preparation time 15 mins
Cooking time 10 mins
Serves 4
2 Tbsp sunflower oil
1 Tbsp fresh lemongrass herb paste
2 long red chillies, thinly sliced diagonally
600g lean chicken tenderloins, chopped and seasoned with pepper
2 zucchini, halved lengthways and thinly sliced
Handful baby kale leaves or 8 large kale leaves, white stems removed, torn
STEP 1 Heat oil in a large non-stick wok over high heat, add herb paste, chilli and chicken and stir-fry for 5 minutes, until chicken is cooked through.
Add sliced zucchini, kale and ¼ cup water to wok and stir-fry for 1 minute, or until kale has just wilted.
