Chinese food has a reputation for being greasy and one of those meals that you eat way too much of, but then you are hungry again a couple of hours of later. Also, don't get me started on the sodium bloat that happens almost instantly. I am also not on-board with the MSG found in most Chinese food (although there is a delivery place near us that prides itself on no MSG).
I have never really liked Chinese food before, but I think that is because I have only ever had sodium filled greasy dishes or sickly sauces - all that made me feel awful the next day. Luckily, you can still have delicious Chinese inspired meals that cut down on the calories, fat and sodium.
This dish freezes really well too, so it makes a great quick and easy meal.
How to make Chicken Stir Fry - Serves 4:
Chicken Stir Fry
For the chicken and marinade:
- 600 g chicken breasts cut into chunks
- 1 tbsp olive oil
- 1 tbsp soy sauce (low sodium)
- 8 garlic cloves crushed
- 1 tbsp ginger grated
- 1 lime lime (juice only)
- 1 pinch Sea salt and black pepper
For the stir fry:
- 1 onion chopped
- 12 mushrooms sliced
- 2 red peppers diced
- 150 g tenderstem broccoli
- 8 asparagus spears chopped
- 2 carrots diced
- 1 tsp red chilli finely chopped
- 4 tbsp coriander (cilantro) finely chopped
- Put the chicken and marinade ingredients in a bowl. Mix well, cover and refrigerate for 15 minutes.
- Once marinated, add the chicken mix to a hot pan and cook until the chicken is cooked through, about 5-7 minutes.
- Remove the cooked chicken, cover and set aside.
- Add any marinade left in the bowl and the rest of the of the ingredients to the pan and cook for 10 minutes.
- Add the chicken back to the pan to heat through for 1 minute and then serve.
Nutritional Information - Per Person:
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