Serves 4. Per serve: 399 calories, 1671 kJ, 31g protein
INGREDIENTS:
2 tablespoons olive oil
1 onion, cut into thin wedges
640g chicken thigh fillets, cut into thin strips
1 garlic clove, crushed
1 tablespoon grated ginger
2 bunches of asparagus, trimmed and sliced diagonally into 2cm pieces
1 large red capsicum, cut into thin strips
2 tablespoons fresh basil leaves
1 tablespoon lime juice
Freshly cracked pepper
1 tablespoon olive oil
METHOD:
Heat the oil in a large wok or frying pan over high heat. Add the onion and stir-fry for 1 minute, then remove and set aside. Add the chicken strips to the wok and stir-fry for 3-4 minutes or until just cooked.
Add the garlic, ginger and vegetables and continue to cook, stirring for 2-3 minutes or until vegetables are tender. Toss through the basil, lime juice and pepper
