That being said, the cravings for salty sumptuous sauces, perfectly cooked rice and soft chicken will still be there - I've tried to fill the void with shop bought versions, but they never taste as good and leave you gagging for water throughout the night due to their overly salty nature.
This is one of my favourite dishes to get at an oriental restaurant - I remember getting this when visiting my Dad in America, but they had put so much garlic in it - I was stinking for days. Here I give you my version of the classic - not too salty not too garlicy - And amazingly doesnt ruin all your hard work!
Now all you need to do is put it in a container, give it to your husband tell him to leave the house, ring the doorbell and pretend he is delivering it to you and Bob's your uncle DIY take away!
Calories: 294 • Slimming World: FREE on Extra Easy Plan •
• Weight Watchers Pro Points: 6PP • WeightWatchers Filling & Healthy Values: Free
Preparation time: 10 Minutes
Cooking Time: 20 Minutes
Serves 4
You Will Need:
450g Chicken breast (2 Large)
1 Medium Onion Sliced
5 Cloves Garlic Chopped
350g Broccoli, cut into floret cooked (I like to use frozen)
Reduced Salt Chicken Stock Cube made up with 350ml of water
4 Tbsp Oyster Sauce
4 Tbsp Light Soy Sauce
Tsp of Lemon Juice
Frylight/ Calorie Controlled Oil Substitute
Method:
Butterfly or cut the chicken breast in half, so that it makes 4 separate mini breasts
Dice into small chunks
Place in a bowl and add the light soy sauce and give a stir
Leave to marinade whilst you are cooking your onions
In a frying pan sprayed with oil on a low heat, start to soften your onions and garlic
Tip: My onions generally tend to crisp rather than soften when using spray oil, so when I see the oil has been absorbed I add some of the stock, and keep adding until they are cooked perfectly! Also gives them a little sweetness too..)
Put your broccoli on to cook!
Turn up the heat and add the chicken plus any soy sauce that is in the bowl and fry until almost cooked through
Add the stock and oyster sauce and cook on a high heat until the sauce has reduced slightly
Add the cooked broccoli to the pan and cook for 1-2 minutes so it takes on the flavour
Serve with freshly cooked white rice
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