A bowl of chicken stir-fry on rice is quick, healthy, low-fat, gluten-free and well balanced meal with a full of flavour. Soy, garlic, ginger and chili creates a flavourful base of the dish. It is even better when you do a quick marinade of the chicken breast for 10-15 minutes. You might want to add a teaspoon of corn starch or rice flour if you want a thicker sauce. I like adding sesame seeds and sesame oil after cooking so that it doesn’t lose the fragrance and flavour over the heat. And use mixed grains for different texture and nuttiness, not just old boring white rice. Make a stir-fry and stay healthy x
Ingredients
300g chicken breast
1 tsp of coconut oil
1 carrot
1 spring onion
2 tbsp of dark soy sauce
1 tsp of minced garlic
1 tsp of minced ginger
1 tsp of chili flakes
1 tbsp of honey
1 tsp of sesame seeds
1 tsp of sesame oil
salt and pepper to taste
1 cup of cooked rice to serve
Combine soy, garlic, ginger, chili flakes, honey, salt and pepper in a small bowl. Heat coconut oil in a large pan over medium-high heat. Add sliced chicken breast, carrot and spring onion to the pan and cook for 3-5 minutes until golden and half-cooked. Stir the sauce into the pan and continue cooking until cooked. Take it off the heat, serve on rice, sprinkle sesame seeds and drizzle sesame oil.
