serves 4
340g chicken breast, skinned and
diced
2 tbsp. low salt teriyaki sauce
2 tbsp. dark soy sauce
1 stick of celery, cut diagonally
2 medium carrots, sliced into thin juliennes
100g of red cabbage, shredded
200g canned water chestnuts, drained
and sliced
2 tsp. of garlic, finely chopped
1 tbsp. sesame oil
1 tbsp. of vegetable oil
Method
Heat a pan on medium heat.
Place the tablespoon of vegetable oil in the pan and seal the chicken, ensuring it is white all around.
This will take approximately 5 minutes.
Drain the chicken onto some kitchen roll on a plate and
Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well.
Allow to stand for 20 minutes.
In a wok, heat the sesame oil on a medium-high heat and add the garlic,
celery and carrot.
Stir fry for a minute. Then stir in the water chestnuts and cabbage.
Add the chicken and stir fry for two minutes.
Add the teriyaki sauce and fry for another minute.
The dish is now ready to serve.
Nutritional value per serving
Calories 169 | Total fat 2.5g | Saturated Fat 0.6g | Carbohydrates 12g | Protein 20.5g | Fibre 1.6g
Other info:
This chicken dish is easy to make and
healthy, yet combines some
wonderful Eastern flavours.
It is low in calories and
carbohydrates, whilst being high in
protein.
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