Healthy Chinese Stir Fry Recipe

Healthy Chinese Stir Fry Recipe

23 May 2018

1 Mins


This past Sunday I decided to switch up my chicken meals from the usual Indian twist that I described here, and make it into a stir-fry instead.
As with the Indian, it’s super macro friendly and easy to make.

Remember, this works for veggies too, so instead of chicken you can use tofu.
  • 400g chicken
  • 1 tbsp. dark soy sauce
  • 1 tsp. chopped fresh ginger
  • 3 garlic cloves
  • 5 spring onions
  • 2 green peppers
  • Water – just enough so it doesn’t get dry
  • 3-5 sprays of olive oil
  • Few pinches of sea salt
  • Marinate the chicken in one tbsp. of soy sauce
  • Spray a wok with 3-5 sprays of olive oil
  • Add the chopped garlic cloves and ginger into the wok and cook it on a low heat
  • Add the chicken into the wok and pour some water in so it doesn’t get dry
  • Put a lid on it for 10-15 minutes as the chicken cooks
  • Chop the peppers and stir it in with the chicke
  • Optional step: add another tbsp. of soy sauce
  • Continue to cook for 5 minutes
  • Chop spring onions into small pieces and add it in, put the lid on and let it cook for a few more minutes.
  • Sprinkle sea salt onto the top

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