Food: Chicken and veg stir fry

OK, it’s now party season. Which means you’ll be going to work Christmas dinners, buffet parties, drinking a lot of booze and piling on the calories. It’s fine. We expect to put on some weight in the winter (and fair enough too – it’s cold!) But I wasn’t expecting to put quite so much insulation on quite so soon – part of it has to do with Saturday’s fantastic hog roast wedding buffet. Part of it has to do with the fact the I LOVE FOOD 😉

But fear not! I know, partying has left your wallets tight and your waistbands tighter, but there is light at the end of the tunnel. When you’re not out painting the town red, food can still be delicious AND low fat. Here’s one meal I whipped up yesterday and LOVED.

You will need:

You can add more veg for extra bulk if you like, but I really liked the balance that the above provided.

Cooks away!

  1. Heat the butter in a wok. I just use a large frying pan (my wok has died through over use). Enjoy the smell of molten butter.
  2. Chuck in the chicken and splash with a little of the soy sauce (not all of it). This will add colour to the chicken, yay!
  3. Cook for about 5 mins until the chicken is nicely browned
  4. Chuck in your bean & tender veg and half the spring onions, and cook for a few more minutes
  5. Mix the cornflour, the remaining soy sauce and the orange juice in a cup until smooth, then chuck over your stir fry, stirring until thickened.
  6. Scatter over the rest of your spring onions, and TAADAAAA! Stir fry.
  7. Serve with rice or noodles if you fancy. Will comfortably feed 3, might feed 4 if you bulk with more veg.

Enjoy 🙂

 

 

 

Image credits: cancerbattlefield.com

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