This is a lovely sweet summer stir fry. The kids will enjoy this too, if you leave out the chilli. Treat the corn as the serve of carbohydrate and there's no need to dirty another pan to make noodles or high GI rice!
Bring a steamer to boil. Steam the corn for 4 minutes and remove from the heat, reserving the steamer to use later for the spinach. Remove the corn kernels for the stir fry and set aside.
Heat the wok until it is very hot and add the grapeseed oil. Heat until the oil is very hot but not smoking . Add the chicken and stir fry for 2 minutes until seared and slightly browned. Add the ginger and chilli and stir fry for a further 2 minutes.
Bring the steamer back to the boil and steam the spinach for 2 minutes.
Add the sun dried tomatoes. lemon zest, corn kernels and stir fry until the chicken is cooked though. Stir through the fish sauce and coriander and serve over the steamed spinach.
Note: Grape seed oil is extracted from grape seeds and is a good source of Vitamin E. It contains the same amount of energy ( Kj ) as olive oil and like olive oil helps to lower LDL cholesterol levels in the blood.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1475 kj |
| Calories | 353 kcal |
| Fat | 17.3 g |
| Saturated Fat | 3.1 g |
| Total Carbohydrate | 11.5 g |
| Total Protein | 33.9 g |
| Fibre | 7.5 g |
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