Storage: Best cooked and eaten fresh
- Chicken marinade:
- 250g skinless chicken breast
- 2 tsp turmeric
- 1 thumb of ginger (4g) finely grated
- 1 large clove of garlic, finely grated
- 2 liquid tbsp (24g) coconut oil
- 1 small onion (60g)
- 1 garlic clove
- 1 thumb of ginger (4g), finely grated
- 100g baby corn, sliced in half
- 100g mange-tout
- 1 red pepper, sliced
- 1 tbsp (18g) soy
Mix the turmeric, ginger and garlic together. Dice the chicken then place in a dish. Coat the chicken in the marinade, cover and leave for at least 30 minutes in the fridge.
When the chicken has finished marinating, heat the oil in a large pan or wok and slice the onion and garlic. Once the oil is hot, fry chicken for about 4 minutes until golden before adding the onion and garlic. Fry until just soft, then grate in the ginger.
Add the corn and mange-tout along with the soy and allow to cook until the vegetables are tender.
Serving suggestions (not included in the nutritional information):
Low carb option: Serve alongside cauliflower couscous
Carb based option: Serve alongside wholegrain rice, brown basmati rice, whole wheat noodles, brown rice noodles or quinoa.