Servings per recipe: 4 servings
Calories per serving: 324 calories
Ingredients
¼ cup coconut oil
1 medium chicken breast, sliced into strips
1 chicken bouillon cube
2 cloves garlic, minced
1 onion, chopped
2 cups fresh mushrooms, sliced
½ cup red bell peppers, julienned
½ cup water
1 tbsp. cornstarch
½ cup chopped green onion
2 cups fresh bean sprouts
¼ tsp. curry powder
¼ tsp. cayenne powder
1 tsp. grated fresh ginger
1 tbsp. soy sauce
2 tbsps. honey
¼ cup hoisin sauce
3 cups zucchini, spiralized
1 big carrot, spiralized
Directions
- Heat wok or large fry pan on medium high fire. Once hot, add oil.
- Wait for oil to heat up (should take around 1 – 2 minutes on medium high fire). Then add chicken breast and bouillon cube. Stir fry for 3 – 5 minutes until chicken is cooked.
- Add garlic, onion, mushrooms and peppers. Stir fry for about 3 minutes.
- Meanwhile, mix water and cornstarch in a small bowl. Mix well until mixture is uniform.
- Add green onion and bean sprouts. Continue stir frying for another minute.
- Add curry powder, cayenne powder, ginger, soy sauce, honey, hoisin sauce and the cornstarch mixture. Stir thoroughly and reduce fire to medium.
- Once mixture is bubbling, stir in spiralized zucchini and carrots. Mix thoroughly and continue cooking for 5 more minutes or until desired softness is reached.
- To serve, divide evenly into 4 bowls.
