Feeling inspired by the sunshine and the start of Spring, I wanted to share with you my light and nutritious recipe for Wok-fried lemongrass-spiced chicken with sweetheart cabbage. Using my Lotus Wok, it is quick and easy dish for when you want to get dinner on the table quickly. The chicken is a great source of low-fat protein, the cabbage is low in fat and high in fibre and the whole dish is full of vitamins and minerals. For more recipes like this check out my cookbook Eat Clean: Wok Yourself to Health. You can also get a free copy when you buy my Lotus Wok at http://bit.ly/lotuswokjmldirect Have a great day! Love, Ching Wok-fried lemongrass-spiced chicken with sweetheart cabbage This is a quick and easy wok dish that’s ideal for eating clean. Chicken is a great source of lean, low-fat protein, which lends itself to muscle growth and regeneration. Combined with the nutritious spices, it’s infused with a delicious flavour. Turmeric, in particular, is one of the strongest anti-inflammatories and antioxidants (according to traditional Chinese medicine), helping to protect against heart disease. Cabbage is low in fat and high in fibre, which means it makes you feel fuller without the calories. As an added bonus, it’s also full of vitamins and minerals. 120g/4oz free-range or organic skinless chicken breast, sliced into 1cm/½ inch strips 1 teaspoon freshly grated peeled root ginger 1 teaspoon ground coriander 1 teaspoon turmeric ½ tablespoon rapeseed oil 1 lemongrass stalk, rough outer layers removed, stalk bruised and sliced into 2.5cm/1 inch pieces on an angle 1 tablespoon Shaohsing rice wine or vegetable bouillon liquid stock ½ sweetheart cabbage, shredded and washed 2 teaspoons low-sodium light soy sauce or tamari Put the chicken strips, ginger, coriander and turmeric into a bowl and mix well. Heat a wok (or pan) over a high heat and add the rapeseed oil. Add the lemongrass pieces and stir-fry for 30 seconds until they release their aroma and essential oils. Add the chicken mixture to the wok and cook, stirring, for 2–3 minutes until the chicken starts to turn brown at the edges and becomes opaque. Add the rice wine or stock to help intensify the flavour. Add the shredded cabbage and toss, cooking for 2–3 minutes until the chicken has cooked through and the cabbage has wilted. Finally, season with the soy sauce or tamari. Take off the heat and eat on its own, or serve with some brown rice. 120g/4oz free-range or organic skinless chicken breast, sliced into 1cm/½ inch strips 1 teaspoon freshly grated peeled root ginger 1 teaspoon ground coriander 1 teaspoon turmeric ½ tablespoon rapeseed oil 1 lemongrass stalk, rough outer layers removed, stalk bruised and sliced into 2.5cm/1 inch pieces on an angle Per serving Cals Protein (g) Carbs (g) Sugars (g) Fat (g) Sat Fat (g) Fibre (g) Sodium (mg) 258 32.7 10.2 7.2 10.5 1.6 9.5 49
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