Firecracker Chicken Stir Fry

A bowl of stir-fried chicken with vegetables, garnished with fresh cilantro and scallions. The dish includes bean sprouts, snap peas, carrots, and edamame, all mixed in a light sauce.

This one is a take on the traditional recipe. Its nutrient dense and protein packed with the same taste and texture but with only some of the heat that comes from the original. There may be a few ingredients you don’t have in your cupboard but they’ll soon be staples, as you’ll want to eat this over and over again!

Per Serving:

Calories - 408

Protein - 48g

Nutritional Information

Serves 2:

2 skinless chicken breasts (chopped into 3-cm chunks)

160g kimchi

50g edamame beans

50g carrot (finely grated)

150g beansprouts

160g sugar snaps

3 spring onions (finely sliced)

80g romaine lettuce leaves (thinly shredded)

⅓ bunch fresh coriander leaves (roughly chopped)

spray light oil for cooking

For the Miso Sesame Dressing

1 tsp white miso paste

1 tbsp light soy sauce

1 tsp rice vinegar

2 tbsp lime juice

1 tbsp clear honey

1 tsp ginger purée

1 tsp sesame seed oil

Ingredients

  • Place the chicken in a medium bowl and mix in the kimchi. Cover the bowl and place in the fridge to marinate for at least 4 hours but preferably overnight.

  • To make the miso sesame dressing, whisk together all the dressing ingredients in a small bowl and set aside.

  • Coat the base of a large frying pan with spray light oil and fry the chicken and kimchi over a medium heat for 10-15 minutes, until the chicken is cooked through. If your edamame beans are frozen, cook them in the pan at the same time.

  • When the chicken is cooked, add the edamame beans, if you have not done so already, the carrot, beansprouts, sugar snaps and spring onions to the pan and stir-fry with the chicken for a few minutes to heat through the vegetables.

  • Finally, stir in the shredded lettuce and remove from the heat.

    Divide into two bowls, pour over the dressing and scatter over the coriander.

Method