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How to make Chilli chicken, quinoa, baby pepper and snow pea stir fry 

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 1 tablespoon salt-reduced tamari
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon brown sugar
  • 2 teaspoon macadamia oil or peanut oil
  • 500g Lilydale Free Range Chicken Mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, finely chopped, plus extra, to serve
  • 175g baby capsicums, quartered, deseeded
  • 200g snow peas, trimmed, sliced
  • 1 tablespoon water
  • 2 bunches buk choy, trimmed, cut into 6cm lengths
  • 2 cups cooked quinoa

Method

  • Step 1 Combine tamari, lime juice and sugar in a bowl, stirring to dissolve sugar. Set aside.
  • Step 2 Heat half the oil in a large wok over high heat. Stir-fry the mince, in 2 batches, for 3-5 minutes or until golden. Transfer to a bowl.
  • Step 3 Heat the remaining oil in the wok. Add the onion and stir-fry for 1 minute or until golden. Add the garlic and chilli and stir-fry for 30 seconds or until aromatic. Add the capsicum, snow pea and water. Stir-fry for 1-2 minutes or until almost cooked. Add the buk choy and stir-fry for 1 minute or until slightly wilted. Add the chicken, quinoa and tamari mixture. Stir-fry until warmed through. Serve topped with extra chilli, seasoned with freshly ground black pepper.