Week one on the programme is off to a good start. I’ve been sticking to the meal plan and doing the daily exercise, and I’m feeling pretty good. A little hungry between meals but not unbearably so and, as someone commented on the community forum, you do enjoy the meals more when you are hungry.
Last night we had chicken stir-fry and it was crazy good. I left the chilli out this time. The preparation took time, lots of chopping and slicing – but it was quite therapeutic.
Serves two. 240 calories per serve.
1 Tbsp extra virgin olive oil
250 g skinless chicken breast, cut into strips
2 cm root ginger, peeled and diced
2 garlic cloves, minced
2 spring onions, trimmed and finely sliced
1 pak choi, chopped
1 red capsicum, deseeded and sliced
1 Tbsp tamari sauce, (see Notes)
1 tsp fish sauce
1 red chilli, finely sliced
0.5 lime, juice
fresh coriander, chopped
sea salt
black pepper
Heat the olive oil in a wok over medium heat. Add the chicken strips, ginger and garlic and stir-fry for 2-3 minutes, or until golden.
Add the spring onions, pak choi and capsicum and stir fry for a further 2 minutes.
Add the fish sauce, tamari and chilli and continue to cook until the chicken is white throughout and vegetables have softened. Season to taste.
Squeeze over the lime juice, top with coriander and serve.
Photo by Clem Onojeghuo on Unsplash