Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
For the piri-piri sauce
- 1teaspoons minced red chilli
- 1teaspoons minced garlic
- 1/4teaspoons dried oregano
- 1/4teaspoons dried thyme
- 1teaspoons paprika
- 2tablespoons red wine vinegar
- 2tablespoons olive oil
- 500grams chicken mini-fillets
- 1 sprigs thyme (to garnish)
- 1 cup express rice (to serve)
- 1/2 cup green salad (to serve)
Nutrition per serving
1570kJ / 375Cal
1570 Kilojoules or 375 Calories
18% of daily energy intake*
Protein
27.2grams
Fat
22.0grams
Carbs
16.7grams
Sugars
0.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large, heavy-based wok or frying pan and cook the chicken over a high heat, stirring occasionally, for 5 minutes or until golden in places.
Step 2 of 3
Meanwhile, mix together all the ingredients for the piri-piri sauce and add to the pan with the chicken. Stir-fry for a further 3-4 minutes, stirring occasionally, until the sauce flavours the chicken and the chicken is cooked through. Garnish with fresh thyme sprigs.
Step 3 of 3
Serve hot with express rice and a crisp green salad.
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