This dish, adapted from Eating Well, is one of those wonderful quick & tasty mains for weeknight evenings.
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| Who doesn't love authentic Chinese food that's easy to make at home! |
It's healthy; the chicken breast is low in fat, the mixed veg adds gut-friendly fibre and the sauce is flavourful without overwhelmng.
Moreover, the recipe is fodmap friendly!
If there are issues with high blood pressure, reduce soy sauce by half.
67 tested this at lunchtime and wanted a carb-free meal but if your carb-shaped hole needs filling, 5-minute Chinese noodles or frozen cooked defrosted rice would be good matches.
Cost: £3.50'ish (11/24)
Feeds: 2 with leftovers (singletons: halve the recipe)
Ingreds:
226g/8oz boneless, skinless chicken breast
(1) 1 tsp reduced sodium soy sauce + 1/2 tsp sherry + 1/4 tsp cornstarch + (add later) 1 tsp sesame oil PLUS SEPARATELY
(2) 1/2 tbsp soy sauce + 1 tb low-salt broth + 1/2 tsp sherry + 1 tsp balsamic vinegar + 1 tsp chilli crisp
1 tb veg oil, not olive
1.5 slices fresh ginger, peeled & smashed
1/3 each red/green or mixed color bell peppers in 1/4 inch slices
generous handful of green beans, trimmed
1 med carrot in matchsticks
2 tb unsalted roasted nuts: walnuts, cashehes, peanuts, almonds (opt)
Method:
