Serves 2

Storage:  Best cooked and eaten fresh

Ingredients: 

  • Chicken marinade:
  • 250g skinless chicken breast
  • 2 tsp turmeric
  • 1 thumb of ginger (4g) finely grated
  • 1 large clove of garlic, finely grated

Stir fry:

  • 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

Methods:

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.

Screen Shot 2018-07-01 at 14.17.35

Posted by Rich@Kaido

Founder and CEO of next generation Health-Tech Start-up Kaido. On a mission to empower people to take better care of their health.

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