Quick stir-fry with chicken and peppers
Phase 1 stir-fry that lands on the table in 15 minutes, low carbs and packed with protein.
This quick stir-fry with chicken and peppers lands on the table in fifteen minutes, faster than the rice would cook. Tender chicken strips and crispy peppers get depth from garlic, ginger and a splash of soy sauce, so a weeknight dinner becomes a proper meal.
Within Phase 1, a high protein content with few carbohydrates is what counts, and this protein-rich dish fits that brief perfectly. The chicken fillet delivers over forty grams of protein that keeps you feeling full for hours, whilst the peppers add volume and fibre without pushing carbs up. A structure that supports the protein diet in this phase without compromising on flavour.
Lovely with a fresh cucumber salad or a handful of steamed broccoli alongside for extra veg and fibre.
Zo maak je het
- Heat the olive oil in a wok or frying pan over high heat.
- Fry the chicken strips for 4 minutes until browned all over.
- Add the garlic, ginger and pepper and stir-fry for 4 minutes.
- Stir through the soy sauce and cook for another minute.
- Scatter the spring onion and pepper over and serve immediately.
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