CHICKEN & KALE STIR-FRY

This recipe is not a list of strict instructions. Just use it as a guideline and play around with the ingredients. If you don’t have chicken, use turkey instead. If you don’t have kale, use spinach. And if you have stir-fry vegetables that you want to use up, throw them in too. You’ll have a delicious dinner in minutes.

SERVES 2

PREP TIME: 10 MIN

COOK TIME: 20 MIN

olive oil

2 skinless chicken breast fillets, sliced into medium strips

a handful of kale leaves

1 onion, finely sliced

2 garlic cloves, crushed

1 chilli, finely chopped

1 tsp grated fresh ginger

150g straight-to-wok noodles

100g cashew nuts

2 tbsp soy sauce

1 tbsp white rice vinegar (optional)

juice of 1 lime

a handful of mint leaves, chopped

PROTEIN 60G

FAT (SATURATED) 32G (4.8G)

CARB 22G

FIBRE 3.2G

CAL 624

Heat a tablespoon of olive oil in a large pan over a medium heat. Add the chicken and stir-fry for about 5 minutes, until the chicken is cooked through. Remove the chicken and set aside.

Place 250ml of water in a medium saucepan and bring to the boil. Add the kale and cook, covered, for about 5 minutes, stirring occasionally. Drain and set aside.

Meanwhile, heat a tablespoon of olive oil in a large pan over a medium-high heat. Add the onion and stir-fry for 2 minutes. Add the garlic, chilli and ginger and stir-fry for 2 minutes. Add the cooked kale, noodles, cashew nuts, soy sauce, rice vinegar and lime juice. Return the chicken to the pan and stir-fry until the chicken and noodles are heated through.

Divide the stir-fry between warmed serving bowls. Sprinkle over the mint and serve.