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Prep Time: 15 minutes
Cooking Time: 30 minutes
- 4 Chicken Breasts
- 200g Basmati Rice
- 1 Cabbage
- 1 Cup Frozen Sweetcorn
- 50ml Soy Sauce
- 3 Tsp Clear Honey
- 1 Tsp Meso Paste
- 1 Fresh Lemon
Wok OR Large Frying Pan / Pan / Bowl / Tupperware bowl / Sieve / Sharp Knife.
Start by making the marinade for your Chicken…
Add 50ml Soy Sauce, 3 Tsp Clear Honey and 1 Tsp Meso Paste to a bowl or Tupperware bowl.
Using a spoon mix the ingredients together until it has a smooth consistency.
Now using your sharp knife finely slice up the Chicken Breasts into strips around 1cm thick.
Place the Chicken strips into your marinade and mix everything to make sure the marinade covers everything.
Leave the Chicken to sit in the marinade.
Using a different knife, finely slice the Cabbage to 0.5 cm thickness.
Wash the Cabbage and leave to stand until later…
Rinse the rice in your sieve under cold water for around 30 seconds.
Add the rice to a pan and cover with cold water.
You’ll need double the amount of water to rice.
Slice the Lemon into 1/4, then add 1 quarter into the Rice pan.
Place the lid on your pan, and bring the Rice to a boil…
When the water starts to boil turn it down to a gentle simmer.
Leave to cook for 12-15 minutes.
Add 2 Tsp Coconut Oil to the Wok and place on a medium heat.
When the Coconut Oil has melted and the Wok is hot add the Chicken Strips.
Keep mixing the Chicken in the Wok making sure it doesn’t stick to the pan.
Cook for around 6-7 minutes or until the Chicken has a golden brown colour to it.
Remove the Chicken from the Wok and place into a bowl, setting it to one side for now.
Keeping the Wok on the heat add the finely sliced Cabbage straight in.
Add a splash of water to the Wok too.
Keep mixing the Cabbage for 2 minutes to make sure it doesn’t stick when cooking.
Add the Frozen Sweetcorn and cook for another 60 seconds.
At this stage you can now add the Rice into the Wok.
Mix the Rice with the Cabbage and Sweetcorn.
Slice up the Chicken pieces into thin slivers.
Add the Chicken back into the Wok along with all the other ingredients. Mix through one last time.
To serve this dish try adding a little Lemon juice to taste.
I hope you enjoy cooking this Salmon Stir Fry recipe as much as I did.
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