High Protein Chicken Stir Fry
NUTRITIONAL INFORMATION PER SERVING
224 Kcals
13.8g NET CARBOHYDRATES
2.1g FAT
37.8g PROTEIN
Ingredients
- - 600g boneless chicken fillets
- - 3 cloves of garlic finely chopped.
- - 2 red chillies deseeded and finely chopped.
- - 1 3cm piece of fresh ginger, finely chopped.
- - 2 tbsp Kecap Manis.
- - 1 tbsp soy sauce.
- - Juice of ½ lime, plus zest.
- - 2 red peppers, cut into lengths.
- - 1 bunch of spring onions, diced.
- - 100g chestnut mushrooms, finely sliced.
Recipe Method
Cut the chicken into thin strips and place this in a bowl.
Add the garlic, chilli, ginger, Ketjap Manis, soy and lime juice. Stir well until the chicken is fully coated. This can be left to marinate for at least 1 hour, covered, in the fridge until ready to cook.
When ready to cook, place a little olive oil or sesame oil into your sauté pan. Add the chicken and cook for 5 minutes, turning regularly. Add the peppers and the mushrooms and continue to cook for another 5 minutes until the chicken is cooked through – timings depend on the thickness of the chicken.
Remove from heat and garnish before serving.
Serving Suggestion
This can be served on its own for a delicious protein rich meal, however, if you want an accompaniment, we have a few healthy suggestions.
To keep carbohydrates very low, we serve this with cauliflower or broccoli rice, but if you want to add a little carb hit, you can serve with basmati rice.
You can also boost the vegetable content by mixing in some additional stir-fried vegetables. Total Serving with 150g cooked White basmati: 400 kcals, 53.5g carbohydrates, 3.1g fat, 42g protein.
Total Serving with 150g cauliflower rice: 277 kcals, 20.4g carbohydrates, 2.8g fat, 41.5g protein.
GARNISH
- 1 spring onion, diced, including tops
- 1 tbsp sesame seeds
About this dish...
This high protein dish is absolutely delicious, low in fat, high in protein and so tasty. We love the metabolism boosting effects of chilli and ginger and this recipe has a medium heat intensity, but feel free to adjust according to your own taste. We have used Kecap Manis (also known as Ketjap Manis), an Indonesian sauce, which has a lovely sweet, spicy taste and creates a slightly sticky chicken, but if you don’t have this, you can use standard soy sauce.
