Spicy Chicken 65

with Stir-Fried Vegetables
Low-Carb
Calorie smart
We've tweaked this classic Indian recipe by tossing the fried chicken in an aromatic spicy sauce.
Cooking time: 30 min
Cals 508 · Prot 54 · Carbs 48 · Fat 14
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Ingredients
Number of People:

Chicken

Chicken breast
400 Grams
Lemon
0.5 Piece
Soy sauce
20 ML
Chilli powder
2 Grams
Turmeric powder
2 Grams
Coriander powder
2 Grams
Corn starch
15 Grams
Plain flour
15 Grams
Vegetable oil
2 Tbsp

Sauce

Curry leaves
6 Grams
Ginger garlic paste
10 Grams
Tandoori masala
5 Grams
Cumin powder
2 Grams
Ketchup
39 Grams
Water
30 ML

Vegetables

Yellow pepper
1 Piece
Snow peas
100 Grams
Small zucchini
2 Piece
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Tamari
15 ML
Cashew nuts
30 Grams

Instructions

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1 Prep
Juice half of the lemon into a bowl. Chop the chicken into bite-sized pieces. Add the soy sauce, chilli powder (spicy!), turmeric powder, coriander powder, corn starch, chicken and flour to the bowl. Mix. Set aside
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2 Prep vegetables
De-seed and slice the pepper into thin strips. Chop the snow peas at an angle. Chop the zucchini into small cubes. Finely chop the spring onion.
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3 Fry chicken
Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 8 min or until crispy and cooked through. Transfer the chicken to a plate. Reserve the pan.
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4 Make sauce
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the curry leaves, ginger garlic pastetandoori masala (spicy!) and cumin powder. Fry for 3 min. Add the ketchup, cooked chicken and measured water. Toss. Remove from the heat and cover to keep warm.
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5 Fry vegetables
Heat a second non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the pepper and zucchini. Fry for 4 min. Add the snow peas and tamari and fry for an additional 2 min. 
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6 Serve
Divide the stir-fried vegetables among bowls and top with the chicken. Garnish with the spring onions and cashew nuts.
Tips for fussy eaters
Sensitive to spice? Go easy on the tandoori spice and chilli powder!
Pro tip
Don't overcook the vegetables! Keep them tender, but crisp.

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