Day 27 -Thai Chicken and Prawn-

10ml Olive oil

1 Knob of ginger (Grated)

1 Clove of Garlic (Crushed)

1 Red Chilli (Seeds removed, sliced fine)

1 Chicken Breast (2cm Dice)

200g Raw Prawn Flesh (Deveined)

1 Red Capsicum (cut into small diamonds)

2 Tbsn Chicken Stock

2 Egg Whites

1 Punnet Enoki Mushroom (Just pulled apart)

4 Spring onions (Sliced on an angle)

Zest and Juice of 1 Lime

8 Macadamia Nuts (lightly crushed)

2 Sprigs of mint (Leaves Just ripped up)

Coriander to Garnish

 

Heat oil in a Wok on high, add ginger, chilli and garlic and cook quickly for 30 seconds. Add Chicken, cook until almost fully cooked but not quite, add Prawn and capsicum.

When the prawns are cooked the chicken should have finished cooking, add the stock bringing it to a simmer. Add in your egg whites, cook egg whites without stirring, just let them set into an omelette then break them up.

Finish by adding the remaining ingredients and garnish with a few coriander leaves