Ingredients (Serves 2)
1 tsp cornflour
½ tbsp warm water (boiled water left to cool for 10 minutes)
1 tbsp avocado oil
250g chicken breast, sliced
100g red bell pepper, sliced
40g fine green beans, ends trimmed
A sprinkle of sesame seeds
For The Sauce:
30ml soy sauce or tamari
2-3 garlic cloves, minced
½ tbsp sriracha sauce (or substitute with ½-1 tsp dried red chilli flakes)
2 tsps honey
Nutrition
Per serving: 274 Calories 33g Protein, 13g Carbs, 10g Fat
Preparation
Place the cornflour and warm water in a bowl and stir well until combined.
Place the sauce ingredients in a separate bowl and stir well.
Heat ½ tbsp avocado oil in a wok or large frying pan over a medium/high flame. Add the chicken and stir fry for 3-4 minutes, until cooked.
Transfer to a plate and set aside.
Heat the remaining oil in the wok over a medium flame. Add the green beans and red bell pepper. Stir fry for 4 minutes or until the beans are fork tender. Add a splash of water to the wok to help steam the green beans.
Add the cooked chicken back into the wok and stir well.
Push the chicken and beans to the side of the wok. Add the sauce and bring to a simmer.
Add the cornflour mixture and stir until thickened.
Stir everything together and cook for 1 minute.
Transfer to a serving bowl.
Serve garnished with sesame seeds.
Serving suggestion: Serve on a bed of steamed rice.