Stir-fry chicken with lime and coconut milk
If you are put off cooking because of all the tedious preparation most recipes require, try this very fast and simple recipe. It only requires you to chop the chilli (and remove the seeds). The spring onions can be cut up using scissors and you can roughly tear up the coriander leaves with your hands. It's ready in minutes and, at only 3g of fat per portion, there couldn't be a healthier way to start the New Year.
Ingredients
Serves 2
Per portion: 150 kcal, 25g protein, 3g fat, 6g carbohydrate
2 skinless chicken pieces
Juice of 1 lime
150ml can of low-fat coconut milk
2 tsp olive oil
1 green chilli, deseeded and finely chopped
1 tbsp Thai fish sauce
4 spring onions
Bunch of coriander
Per portion: 150 kcal, 25g protein, 3g fat, 6g carbohydrate
2 skinless chicken pieces
Juice of 1 lime
150ml can of low-fat coconut milk
2 tsp olive oil
1 green chilli, deseeded and finely chopped
1 tbsp Thai fish sauce
4 spring onions
Bunch of coriander
Method
Heat the oil in a wok over a high heat, add the chicken pieces and stir-fry for 4 minutes until they're golden.
Add the chilli, stir-fry for 1 minute, then add the coconut milk, lime juice, fish sauce, coriander and spring onions. Cook for a further 1-2 minutes.
Serve with Thai fragrant rice or fresh noodles.
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