Ginger Chicken Stir Fry
It's often difficult to follow a healthy eating plan, especially if you love food like I do! The challenge is finding food that is nutritionally sound that also tastes good!
I've always had a particular affection for Chinese food, the problem is, eating Chinese food is a sure-fire way to blow your diet. It's full of all the things we are told to avoid like sugar, salt, MSG and fat and things like these do not help you lose fat!
If you've been sticking to your diet plan all week but then give into temptation you'll be undoing all your good work!
So what's the solution?
My Ginger Chicken Stir Fry! A tasty, nutritious low fat recipe that's also quick and easy to prepare! Ginger Chicken Stir Fry
Preparation Time: 2 minutes
Cooking Time: 20 minutes
250g Chicken Breast Diced
1 Large Pack of Stir Fry Vegetables (noodles, peppers, water chestnuts, cabbage, carrots)
2 Portions Noodles (Low Fat)
Fresh Ginger (small)
Soy Sauce (4TBSP)
Olive Oil (1/2 TBSP)
Chili Powder (1 tsp)
I personally buy diced chicken breasts as they are already cut and it saves time but normal chicken breasts are fine if you dice them yourself.
In the same way, I buy pre-packed stir fry vegetables from the supermarket as all I need to do is toss them in the wok and we?re good to go! When I've got time I buy fresh vegetables and prepare them myself, which is always better nutritionally but I'll leave it to you to decide.
1) Heat the olive oil in a wok over a high heat, once the oil is hot fry the diced chicken until white on all sides
2) Add the stir fry vegetables, soy sauce and chili powder, stir thoroughly and fry on high heat for 2 minutes
3) Reduce the heat to a low-to-moderate heat and leave the chicken and vegetables to simmer
4) Grate the fresh ginger using a cheese grater; you want very fine pieces of ginger. You don't need a lot as it's a potent ingredient so I usually just grate a small amount. (You can always add more later but not the other way around!)
5) Add the ginger to the chicken and vegetables in the
wok and stir thoroughly on a high heat for 1 minute. Reduce the heat to moderate and leave to simmer.
6) While the chicken is cooking you need to prepare the noodles so it's all ready at the same time. Place the noodles in a large saucepan and boil enough water to cover the two portions of noodles.
7) Once boiled, pour the water into the saucepan. You need just enough water to cover the noodles, follow the cooking instructions on the packet (usually 4-5 minutes)
8) Once the noodles are ready you need to drain the water. Standing over a sink, hold a sieve in one hand and the saucepan in the other, pour the noodles and water into the sieve.
9) Drain away the water and return the noodles to the now empty pan, add 1TBSP of soy sauce and stir under a moderate heat
10) Turn up the heat on the chicken and vegetables for 1 minute stirring constantly
11) Dish up the noodles onto your plates and do the same with the chicken and vegetables.
This recipe serves two but here's the nutritional info per serving:
If you want to reduce the fat content some more you could use a low calorie cooking spray but I don't recommend this as the fats contained in olive oil are good fats so its best to leave them in.
Recipes like this have become a staple in my house because they allow me to tick both boxes. I get a meal that fits my diet plan and its quick to prepare as well as tasty!
Over the years my recipe book has expanded to take into account different diets so I can help you if you're looking for low carb recipes or even Ketogenic diet recipes too. What's more they are all quick and easy which means you don't have to spend you life in the kitchen!
If you liked this recipe then check out my other recipes and free workout plans, all of which are all designed to save you time and help you lose fat fast!
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