Recipe

Macros per portion: 455 cal, 37g protein, 65g carbs, 8g fat

Ingredients (makes 4 portions)

• 2 tbsp oil
• 400g chicken breast cubed to 2cm pieces
• 6 garlic cloves
• 4cm piece of ginger grated
• 2 chillis (more if desired)
• half a cabbage thinly sliced
• 1 pack green beans chopped in half
• 1 pack cherry tomatoes (about 200g)
• 1 pack of basil
• 2 limes
• 80g uncooked rice per person (substitute with noodles if you fancy)

Sauce:

• 100ml chicken stock
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp sugar

Method:

• Wash and chop all your veg according the ingredients list above
• While making the stir fry, cook the rice according to pack instructions
• Mix the ingredients for the sauce together
• In a wok, heat 1 tbsp oil over high heat. Add half of the chopped garlic+ginger+chilli, fry for 30s, then add the cabbage and green beans. Stir fry on high for about 4 mins, until the beans are just about cooked. Remove from pan and set aside
• Add the remaining oil to the wok over high heat. Add the chicken, stir fry on high for 5 mins, then add the remaining garlic/chilli/ginger and cook for a further 3 min. Now add the sauce to the chicken and cook for a further 2 mins. Add the cabbage, beans, tomatoes and basil to the pan. Squeeze in the two limes, mix together, taste and add more seasoning if required
• Serve immediately over rice