This is one of my go-to low carb dishes – Chicken and veg. It’s so simple, so yummy, and the soy sauce and ginger makes the chicken beautifully tender. The leftovers make for a great lunch, and you can easily add brown rice of quinoa to make it the perfect post exercise meal.
I chop and change this recipe all the time, depending on what veg I have in my fridge and what I fancy. The basic recipe is below, but I sometimes add a tablespoon of mango chutney and tahini to make it into a sweet stir fry sauce.
1. 2 spring onions/one small white onion
2. 2 inch piece root ginger, peeled
3. 1 Garlic clove
4. 2 chicken/turkey breasts
5. 4tbsp soy sauce or tamarind if gluten free
6. Chilli flakes
7. Any veg you fancy, I often use broccoli (tender stem or normal), red pepper, baby corn, carrots, sugar snaps, courgette, mushrooms or spinach
8. Coriander (ideally fresh)
1. Finely chop the spring onion and add to a wok. Grate in the ginger and garlic. Dice the chicken and add to the pan along with a little coconut oil, the tamarind/soy sauce and chilli flakes to taste. Cook on a medium/high heat for about 7 minutes until the chicken has completely changed colour and the onions are soft and starting to caramelise.
2. Meanwhile prepare/chop the veg into strips. Add to the pan according to cooking time and allow to simmer away for about 5-10 minutes until softened. Broccoli, red pepper and courgette tend to take slightly longer than things like sugar snaps and mushrooms, with spinach only needing a minute.
3. While the veg is cooking, finely chop up the coriander and mix in once all the veg is cooked. Mix in any extra flavours you wish, such as the mango chutney and tahini.
One evening I mixed things up a little by using some Bok Choi and adding a dry fried egg.