Google+ CHICKEN STIR FRY |Forget dieting forever

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Monday, 20 May 2013


This chicken stir fry was very easy to make. We ate this on Friday night. I would estimate this dish at around 400 calories. We love this dish as we half prepare it, so it can be ready to eat almost as soon as we walk through the door later.
You could swap the chicken for beef or pork tenderloin.
Just a little preparation, before we went out, makes this 'fast' food at its best. We've found being prepared makes all the difference. Knowing what you can eat later, takes the guess work out of it and stops you heading for the takeaway! Here's our very easy recipe:

Ingredients (serves 2)
300of chicken breast cut into strips
small piece of fresh ginger
clove garlic
vegetable oil
soy sauce
stir fry sauce
sesame seeds
1 pack of stir fry vegetables
1 portion of egg noodles (i.e. half pack each)
Leave the chicken to marinate in the stir fry and soy sauce for at least half an hour.

Cook the noodles according to the packet, cool and set aside in the fridge.

Chop the ginger and garlic and slowly cook in the oil in a frying pan. Do not let the garlic go brown or it will be bitter. This should take just a few minutes - and will flavour the oil. 

Remove the garlic and ginger from the oil and discard. 

Heat a saucepan/wok with the flavoured oil and add the chicken strips. Cook the chicken - the length of cooking time will depend upon the thickness of the meat.

Remove chicken and set aside to rest while you stir fry the vegetables for a few minutes - adding a little extra soy sauce.

Add the prepared noodles to the pan, heat through.

Add back the (cooked) chicken pieces and give everything a good mix.

Serve, sprinkled with sesame seeds if you like.
REMEMBER: We all have a calorie allowance - and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!
Read about the UNIQUE METHOD of weight loss and find out how we have lost weight eating the food we love.
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