This meal is the number one fave in our house, and you will understand why when you make it! It’s not complicated to make, and the chicken will be one of the most tender you’ve ever had. When I take leftovers to work, I drive the office crazy with the delicious smell – everyone thinks I’ve got some tasty leftover Chinese! I make this for the two of us, give my husband rice and I have Spud Lite potatoes to get extra volume in. It also goes great with Wokka Singapore Noodles. If you need to add fat to your meal, roasted cashews are a delicious addition when serving. The added crunch is out-of-this-world delicious. Yep, I’m calling this the best recipe creation yet! It’s also super easy to adjust quantities to suit your macros – even at the very final stages.
Sriracha Hot Sauce: 1 teaspoon (or to your spice liking)
Soy sauce: 2 tablespoons
Sesame oil: 1/2 teaspoon
Garlic – crushed: 10g
Ginger – grated: 1 teaspoon
Brown onion: 120g
Red capsicum: 100g
Baby spinach: 20g
Chicken breast: 250g
Salt and pepper: pinch of each
Olive oil: 2 teaspoons
Bases and toppings
▫️Spud Lite: 300g (if using instead of rice) OR 30g basmati rice (raw weight)
▫️Cashews (if using): 15g
▫️Extra Sriracha or chilli: to your liking
If you plan to use rice as your base, cook it as per packet instructions, or dice and steam the Spud Lite potatoes.
Mix all of the sauce ingredients in a small bowl and set aside.
Dice and slice the veggies to your liking (bite sized pieces a best).
Stir fry the veggies in a wok on a medium high heat in a little bit of water until the onion starts to brown. Remove from pan and set aside.
Dice the chicken into bite-sized pieces, then coat in the cornflour, salt and pepper, mixing well. It will be pretty sticky. The cornflour is what holds the moisture in the chicken and makes it fluffy and tender.
Heat the olive oil in the wok on a medium high heat.
Stir fry the chicken until almost all white (scraping up the sticking bits as you go, but don’t worry too much about this yet).
Add the sauce mixture to the chicken and stir fry to coat. The smell at this point will be amazing! Reduce heat and simmer for 2-3 minutes or until the chicken is cooked through and the sauce thickens a bit. Scrape up the stuck bits and stir through.
Add veggies back to the wok and stir evenly to coat everything in the sauce.
Turn the heat down really low and add in spinach and shallots. Stir through.
Plate up, add extra chilli and sprinkle with cashews (if using).
MACROS – with cashews (15g) and with potatoes base
MACROS – no cashews and with potatoes base
MACROS – with cashews (15g) and with rice base
MACROS – no cashews and with rice base
MACROS – with cashews (15g) and with noodles base
MACROS – no cashews and with noodles base
RECIPE HACKS AND UPGRADES
Use Wokka Singapore Noodles in place of the rice or Spud Lite.
Wrap your meal up into a Mission low carb tortilla – yum!
I like to use a crinkle cut knife to cut the veggies because it looks nice and the veggies seem to hold more sauce on them. I picked up my knife from Woolies – Jamie Oliver brand. Cut your veggies into bite-size pieces so you can just dig in with a fork.