I cook my stir fry using coconut oil which has huge health benefits and adds another tropical element to the mix. Mmm I'm feeling hungry now!
Chicken & Mango Stir
Fry
4 pp per
serving
Serves
2
225g skinless,
boneless chicken breasts
1 garlic clove,
crushed
1 red chilli,
de-seeded and chopped finely
1 inch fresh
ginger, grated
175g broccoli,
broken into florets
125g mange tout
125g baby
sweetcorn, cut lengthways
225g mango, peeled
& cubed
2 tbsp. tomato
puree
2 tbsp. light
soy sauce
1 tsp. corn
flour (optional, to thicken)
Brown the
chicken in a frying pan lightly coated with cooking spray or 1/2 tsp coconut oil. Add garlic, chilli,
ginger, broccoli, mange tout and baby sweetcorn and stir fry for a further 5
minutes. Add mango and heat through for 2 minutes. Mix together the tomato
puree, soy sauce and corn flour and add to the pan. Cook stirring until the
sauce thickens.
Herby Couscous 6
pp
60g (dry weight)
Couscous per person
Half a stock
cube (optional)
Salt &
pepper to taste
Mint, Coriander
or preferred herbs (fresh is better)
Juice of one
lemon
Pour boiling
water over the couscous according to packet instructions. To the water add the
stock cube, seasoning &lemon juice. Cover in cling film and leave to absorb
water.
Once ready,
fluff up the grains with a fork and stir in torn mint and coriander. This makes
an excellent accompaniment to the Chicken & Mango Stir Fry above.
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