Serves 2
Ingredients:
250g Chicken (Would also work well with tofu)
100g Sugar Snap Peas
60g Broccoli
100g (dry weigh) Basmati rice
1x clove of garlic
1/2 thumb sized piece of ginger
1/2 tbsp corn flour
40g hoisin sauce
15ml soy sauce
1tsp sugar
1 spring onion
5g sesame seeds
Approx Macros:
489kcals
46.9g Protein
57.9g Carbs
5.6g Fat
Method:
1. Cook the rice as per packet instructions
2. Add the diced chicken to a wok / non-stick pan and fry for a few mins
3. Add in the sugar snap peas and broccoli
4. To make the sauce, mix the cornflour, hoisin sauce, sugar, soy sauce and 100ml of cold water in a bowl.
5. Add the garlic and ginger to the pan with the chicken and veg and cook for 2 mins
6. Add the hoisin sauce, stir well until thickened and ensure chicken is cooked through
7. Serve the hoisin chicken on the rice, and top with sesame seeds and chopped spring onion
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