Serves 2
Ingredients:
1 tsp coconut oil
2 garlic cloves, finely chopped
1 tsp fresh ginger, finely chopped
400g chicken breast, diced
3 spring onions, ends removed and diagonally sliced
1 medium-sized carrot, peeled and cut into matchsticks
80g (drained weight) tinned sliced water chestnuts
11⁄2 tbsps soy sauce or tamari
1 tbsp tomato purée
1 tbsp apple cider vinegar
11⁄2 tbsps rice wine vinegar
a pinch of stevia or a dash of honey
Method:
Heat the oil over a medium/high heat. Add the ginger and garlic and stir for 30 seconds.
Add the chicken and stir fry for 5 minutes.
Add the spring onions and stir fry for 1 minute.
Add the carrots and water chestnuts and stir fry for 2 minutes.
Add the remaining ingredients to the wok. Stir fry for 30 seconds.
Taste and add more apple cider vinegar for extra sourness or stevia for extra sweetness.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Serving suggestion:
Serve on a bed of steamed rice or noodles.
Per serving: 304 calories 8g fat
10g carbs 48g protein