TOTAL TIME: 20 MINS
SERVINGS: 2
CALORIES/SERVING: 450 CALS
INGREDIENTS
280 Gram chicken breast fillet (diced)
150 Gram broccoli (cut into florets)
120 Gram cauliflower (cut into florets)
150 Gram carrot (chopped)
60g bok choy, raw
10 ml olive oil
10 Gram sesame seed
35 ml sesame oil (Lemon and Ginger Sauce)
5 Gram red chilli (hopped (Lemon and Ginger Sauce)
2 garlic clove (minced (Lemon and Ginger Sauce)
3 Gram ginger root (peeled, chopped (Lemon and Ginger Sauce)
15ml lemon juice (Lemon and Ginger Sauce)
15 ml reduced salt soy sauce (Lemon and Ginger Sauce)
20ml water (Lemon and Ginger Sauce)
METHOD
Heat olive oil in a non-stick wok over medium temperature and saute the chicken for 3-4 minutes on each side or until cooked through. Remove the chicken from the wok
To cook the lemon and ginger sauce, use the same wok, reheat to medium temperature and saute the ginger, garlic and chilli for one minute
Mix in the cauliflower, broccoli, carrot, bok choy and water and continue cooking for a further 6-8 minutes with a lid on to create steam
After a few minutes add the chicken, soy sauce, sesame oil and lemon juice
Sprinkle with sesame seeds
Serve half of the lemon & ginger chicken stir-fry and refrigerate the leftovers for tomorrow
NUTRITION
Serving size 483g
Calories 450 cal
Protein 39.92g
Fat, total 26.33g
- saturated 4.22g
Carbohydrate 8.88g
- sugars 7.61g
Sodium 460.12mg
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