Below we have a healthy and delicious recipe from the 28 Day Challenge for you to try – scroll down to see more!
A great version of a stir fry favourite. Increase in quantities to serve the whole family or so you have leftovers for lunches. Change the meat if you like, this works well with lean pork or beef.
Ingredients (Makes 1 serve)
Although this recipe serves 1 you can use the Challenge customiser tool to adjust any serve sizes which will then adjust your shopping lists.
- 80 grams chicken breast fillets
1/4 teaspoons cooking oil spray (1 mls)
- 1/4 brown onions (25 grams)
- 1/2 garlic cloves (1.5 grams)
- 1/2 teaspoons ginger, grated (2 grams)
- 1/2 teaspoons honey (2.5 mls)
- 1 teaspoons soy sauce, salt reduced (5 mls)
- 1 tablespoons lemon juice (20 mls)
- 1/4 250g pack baby corn (50 grams)
- 3/4 cups snow peas (50 grams)
- 1/2 small red capsicums (50 grams)
- 15 cashew nuts, unsalted (15 grams)
- 1/4 cups brown rice (uncooked) (40 grams)
Method
- Cook the rice as per packet instructions.
- Dice the onion and garlic finely, grate the ginger, top and tail and snow peas and slice the capsicum into strips. Slice the chicken breast.
- In a non-stick pan, heated over medium-high, add the cooking oil spray and then the garlic, onion and ginger and sautee until nicely combined and aromatic.
- Add corn, snow peas and capsicum to the pan and stir fry for a minute then add the chicken pieces and stir fry until golden and cooked through.
- Add lemon juice, honey and soy sauce and stir to combine to evenly disperse the flavours.
- Serve with the rice on the side and sprinkle with the cashew nuts.
And don’t forget to join our 28 Day Challenge here
