Ingredients:
300 g boneless skinless chicken breasts, sliced
1 clove garlic, crushed
1 red bell peppers
1 yellow bell peppers
3/4 tablespoon fresh lemongrass, chopped
1 onions, sliced
2 tablespoons walnuts, halved
2 tablespoons lemon juice
1 teaspoon fresh lemon rind, grated
1/2 small chicken stock cubes, crumbled
2 tablespoons soya sauce
1 sprig rosemary
salt
Directions:
In a non-stick wok, cook the chicken until browned all over.
Remove and keep warm in a bowl.
Add onions, bell peppers’ and lemon grass.
Cook until veggies are crisp tender.
Add walnuts, stir-fry for a minute or two, add chicken, lime juice, sauce, rind, stock cube and garlic and rosemary.
Stir-fry until it has heated through.
Serve hot!
Servings: 2
Time preparation: 20 min.
Time total: 60 min.