Makes 3 servings
Macros: 533cal, fats 13g, carbs 65g, protein 31g, Fibre 2g
Ingredients: 300 g chicken breast, diced into 1-inch chunks 3/4 tsp ground ginger 1 tbsp minced garlic 8 g (1 tbsp) cornstarch 60 g (3 1/2 tbsp) soy sauce 30 g (2 tbsp) mirin or Chinese cooking wine 50 g (3 tbsp) oyster sauce 15 g (1 tbsp) chili garlic sauce 9 g (2 tsp) sesame oil 8 drops liquid stevia Pinch of pepper 150 g broccoli florets, cut into bite-sized pieces 60 g red onion, sliced 75 g red pepper, diced into 1-inch chunks 50 g snap peas 30 g roasted cashews 90 g chicken stock 1–2 chopped scallions, for garnish 3 cups basmati rice, cooked Directions: Prepare basmati rice according to the directions on the package. Dice the chicken breast into 1-inch chunks and place them in a small bowl. Add the minced garlic, grated or powdered ginger, and set aside.In a medium bowl, whisk together the cornstarch and soy sauce until smooth. Then whisk in the mirin, oyster sauce, chili garlic sauce, sesame oil, liquid stevia and a pinch of pepper. Spoon 2 tablespoons of the sauce over the chicken, stir it all together and let the chicken marinate while you prep the vegetables, about 10 minutes. Wash and cut all the vegetables. When you’re ready, heat a large nonstick frying pan over medium-high heat. Spray the pan with cooking spray and cook the onions for 3–4 minutes, tossing occasionally, until the onions begin to brown. Push the onions to one side of the pan and add the chicken, letting it cook for about a minute before flipping. Turn the chicken and let it cook for a little longer, then add the broccoli, peppers and snap peas. Give everything a stir and let it cook for another minute.Whisk the chicken stock into the sauce, then pour all the sauce into the pan. Give everything a stir and let the mixture cook until the sauce bubbles and thickens about 2–3 minutes. Test a piece of chicken to make sure it’s cooked, then stir in the cashews and chopped scallions. Serve on top of rice. If you love spice, double the chili garlic sauce.