This meal is perfect for during the week as it is healthy and requires the least amount of effort. I used zoodles instead of noodles and they were delicious, you don’t even miss the starch.
5 free-range chicken breast, cut into cubes
1 tsp smoked paprika
1 tsp ground szechuan pepper
3 garlic cloves, crushed
5cm thumb of ginger, grated
2-3 bird’s eye chillies, chopped (depending on how hot you like it)
½ a head of red cabbage, shredded
1 large red onion, roughly chopped
2 carrots, grated
1 packet zoodles (zucchini noodles)
For the sauce:
4 tbsp vegetarian stir fry sauce
2 tsp light soy sauce
1/4 tsp ground white pepper
A pinch of xylitol
2 cups Chicken Stock
1 tsp cornﬂour mixed
Preparation 10 minutes
Cooking time 10 minutes
Boil the kettle.
On a plastic chopping board, cube the chicken breasts, then combine with coconut oil, paprika and szechuan.
Prepare the garlic, ginger, chilli and red onions.
Place the wok on high-heat, place 1 tbsp of coconut oil and a few drops of sesame oil, then add the ginger, wait a few seconds then the garlic, onions and the chilies. Fry for 5 minutes. Add the chicken and fry until it starts to brown, about 3 minutes.
Add all the chopped vegetables and the sauce ingredients to the wok, except the stock and corn flour. Mix the corn flour with the stock until there are no lumps. Pour into the wok. Boil until the sauce turns glossy, taste the sauce and adjust the flavour if necessary.