Spicy Chicken 65

with Stir-Fried Vegetables

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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.

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

Dairy-Free

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

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

Dairy-Free

Instructions

photo

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

photo

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.

photo

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.

photo

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.

photo

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. 

photo

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.

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
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