CHICKEN AND SUGAR SNAP PEA STIR-FRY

INGREDIENTS:
2 teaspoons peanut oil
1 medium (150g) onion, chopped
1 medium (200g) red pepper, sliced
100g sugar snap peas
500g skinless chicken breast fillets, thinly sliced
2 teaspoons cornflour
2/3 cup (160ml) chicken stock
1 tablespoon low-salt soy sauce

METHOD:
Heat half the oil in wok, add onion and pepper, stir-fry over high heat until onion is just soft.
Add peas, stir-fry further 1 minute, remove vegetables from wok.
Heat remaining oil in wok, add chicken in batches, stir-fry over high heat until browned.
Return chicken and vegetables to wok, add blended cornflour, stock and soy sauce, stir until mixture boils and thickens slightly.


Serves 4 .
Per serve:12.6g fat.
Calories: 266.
Suitable for occasional use if you have diabetes, and additional carbohydrate is required.