Prep 5 mins
Cook 9 mins
An easy, quick and tasty meal for 1. At only 3.5 points this is a great dinner. I like to use a vegetable mix that has water chestnuts for the crunch. I usually serve this over steamed basmati rice. Taken from the WW Single Serves book. Australian measurements used.
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1⁄2 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 1⁄2 teaspoon chicken stock powder
- 1⁄2 cup water
- 1 teaspoon cornflour
- 140 g chicken breast fillets, chopped
- 1 1⁄2 cups frozen vegetables (Asian blend)
- Combine the lemon juice, honey, ginger, garlic, soy sauce, stock powder and half the water in a jug. Set aside. Combine the remaining water and the cornflour and set aside.
- Heat a small-medium fry pan over medium-hot heat. Add chicken and stir-fry for 2-3 minutes. Add the vegetables and cook until heated through and tender, about 3-5 minutes. Remove from pan.
- Add the contents of the first jug to the same pan. Cook, stirring for about 30 seconds. Add the water & cornflour mix and stir until mixture thickens.
- Return the chicken and vegetables to pan. Cook gently, stirring to coat with sauce, until heated through.
This is a good base recipe but needs lots more flavor in my opinion. Try it, but add more soy sauce, some salt maybe, more galric, maybe more honey...just kick up the spices! In addition, too much liquid. The frozen vegetables thaw a lot of liquid into the dish, so either drain that or add it into the recipe liquid. Otherwise this was good, just needs a few tweaks for me. I appreciate that it is healthy and doesn't use unecessary oils.