Serves: 2
Prep time: 15 Minutes
Cook time: 8 Minutes
Calories: 200kcal per serving
Steps: 2
Ingredients
1 Tsp five-spice powder
½ Tsp fine sea salt
1 Tsp ground black pepper
2 x 150g Skinned and boned chicken breasts, cut into thin strips
2 Tsp cornflour for dusting
Spray oil
4 Spring onions, thinly sliced
1 Red chilli, thinly sliced
2 Garlic cloves, crushed
2 Tsp grated fresh root ginger
1 Green pepper, deseeded and thinly sliced
1 Zucchini, cut into matchsticks
1 Tomato, cut into chunks
2 Tsp soy sauce
Coriander leaves, for sprinkling
This is our low-fat take on a popular Chinese dish. Instead of ordering a take-out, you can make your own really tasty version from scratch at home. It’s quick, easy and you don’t have to worry about counting calories. We’ve stir-fried our spicy chicken with healthy vegetables rather than deep-frying it.
Method
- Mix together the five-spice powder, salt and pepper in a shallow bowl. Add the chicken and stir well to coat it with the mixture. Dust lightly with cornflour.
- Lightly spray a large deep frying pan or wok with oil and place over a medium to high heat. When the pan is really hot, add the chicken and stir-fry for 4 minutes, or until cooked right through and golden. Remove and drain on kitchen paper.
- Add the spring onions, chilli, garlic, ginger, green pepper, zucchini and tomato to the pan and stir-fry briskly for 2–3 minutes until the vegetables are just tender but still retain some bite. Stir in the soy sauce and return the cooked chicken to the pan. Mix in gently.
- Divide between 2 shallow bowls and serve immediately sprinkled with coriander.
Vegetarian option
Instead of chicken, use a 250g pack of firm tofu, cut into cubes. The calories, fibre and carbs will stay the same but it will add 5g fat per serving.
Step it up…
To enjoy this dinner on Steps 3 and 4, add a sliced red pepper and 1 large carrot, cut into matchsticks. Serve with boiled rice (80g uncooked dry weight) and this will add 1g fat and 45g carbs per serving.
