Easy Chicken Stir Fry
Serves 2
Ingredients:
2 tsps coconut oil
300g chicken breasts, cut into strips
1 red bell-pepper, sliced
a handful of small broccoli florets
1 large carrot, cut into matchsticks
for the sauce:
1 tbsp honey
2 tbsps soy sauce or tamari
2 tbsps hoisin sauce
1 garlic clove, finely chopped
1 tbsp fresh ginger, finely chopped
2 tsps rice flour or cornstarch mixed with 2 tbsps cold water
1 red bell-pepper, sliced
a handful of small broccoli florets
1 large carrot, cut into matchsticks
for the sauce:
1 tbsp honey
2 tbsps soy sauce or tamari
2 tbsps hoisin sauce
1 garlic clove, finely chopped
1 tbsp fresh ginger, finely chopped
2 tsps rice flour or cornstarch mixed with 2 tbsps cold water
to garnish:
a sprinkle of sesame seeds
a sprinkle of sesame seeds
Method:
Place the sauce ingredients in a bowl, except for the water and cornstarch, and stir well.
Place the sauce ingredients in a bowl, except for the water and cornstarch, and stir well.
Melt the oil in a wok over a medium/high heat.
When the oil is hot, add the chicken breast and fry for 3 minutes, stirring occasionally.
Add the broccoli and bell-pepper and stir fry for 5 minutes.
Add the sauce and stir fry for 2 minutes.
Add the carrots and stir fry for 6 minutes, or until the carrots are tender.
Add the rice flour and water mixture to the wok and stir.
Add the sauce and stir fry for 2 minutes.
Add the carrots and stir fry for 6 minutes, or until the carrots are tender.
Add the rice flour and water mixture to the wok and stir.
Cook for 2 minutes.
Serve garnished with sesame seeds.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Suggestion: Serve with steamed rice or noodles of your choice.
Per serving:
329 calories
9g fat
26g carbs
26g carbs
36g protein
