Chicken stir fry
A delicious carb free stove top dinner
Equipment
- 1 Large pan (Or wok)
- 1 Cutting board
- 1 Sharp knife
- 1 Spatula or tongs
Ingredients
Main ingredients
- 2 Skinless chicken breasts
- 1 tbsp Olive oil / Canola oil / Sunflower oil
- ½ Head of cabbage
- 1 Medium onion
- 2 Medium carrots
- 1 Green / red / yellow pepper
- 100g White button mushrooms (Optional)
- 50g Baby sweetcorn (Optional)
- 50g Mange tout (Or green peas in the pod)
- 1 tsp Chicken spice
- 1 tsp Salt
- 1 tsp Cayenne or chilli powder
Sauce ingredients
- ⅓ Cup Soy sauce (50 ml)
- 1 tbsp Honey
- 1 tsp Sesame seeds (Optional)
- 1 tbsp Fresh ginger (Optional)
Instructions
Preparation
- Chop the onion into small pieces
- Cut the cabbage into fine strips
- Cut the mushrooms into quarters
- Cut the carrots into julienne pieces (thin strips about 1 inch in length )
- Cut the chicken breasts into strips
Prepare the sauce
- In a small bowl mix the soy sauce and honey
- Add the fresh ginger and sesame seeds
Saute the chicken
- Add t tbsp cooking oil to the pan and bring to a medium heat
- Saute the chicken pieces for 3 – 5 mins
- Season the chicken with salt and spices as you work
- Move the chicken and its juice from the pan and to a separate bowl
Saute the vegetables
- Use the same pan you just used for the chicken. Add 1 tbsp cooking oil to the pan and bring to a medium heat again.
- Add the chopped onions, cabbage, carrots, mushrooms and other vegetables to the pan one after the other.
- Mix the vegetable with a pair of tongs for 10 – 12 minutes
Combine
- Add the chicken back into the pan with the vegetables
- Add the soya and honey sauce to the pan
- Mix until the sauce cover all the ingredients
- Serve alone or on rice