If you love Chinese Takeaways then you will love this healthy version. Gluten free oyster is now readily available in supermarkets or online. You can swap the veggies around if wished. If you have not got oyster sauce then use soy sauce with maple syrup instead. For a vegan option use firm tofu instead of the chicken.
Preparation time: 15 minutes
Cooking time: 15 minutes
What’s Good About It?
If you struggle with saying no to takeaways making your own healthier option is a great way to enjoy the tastes and be good to your waistline. This version is much lower in fat and sugar than traditional recipes.
- Heat a little oil in a large frying pan and brown the chicken all over until lightly golden all over (about 5 minutes). Remove from the pan and set aside.
- Add the onions, garlic and ginger and stir fry for 1-2 minutes. Tip in the remaining vegetables and stir for a couple of minutes.
- Return the chicken to the pan then add the tamari soy sauce, oyster sauce and rice vinegar
- Pour in the stock and cornflour mixture. Stir well and simmer uncovered until the sauce reduces slightly and thickens and the the chicken is cooked through.
- Serve with rice or cauliflower rice
Did You Know?
Serve this with cauliflower rice for a low carb meal plus additional steamed veggies. If you are looking to lose a little weight and want rice then use 100g or 1/2 cup cooked rice per serving.
Calories per serving (without rice) 212kcal, Fat 4.4g of which saturates 0.8g, Carbohdyrates 13.4g of which sugars 9.8g, Protein 25.6g
Olive oil for frying
- 300g diced chicken breasts diced (or use one block /350g firm tofu)
- 1 head broccoli cut into small florets (350g)
- Bunch of spring onions, finely chopped
- 1 clove garlic crushed
- 1tsp fresh ginger chopped
- 1/2 red onion, chopped
- 1 red pepper, diced
- 2 carrots cut into long strips / juilenne
- 250 g Button Mushrooms quartered
- 2 tbsp Tamari soy sauce
- 2 tbsp Gluten free Oyster Sauce (or additional soy sauce with 1tbsp maple syrup)
- 2 tbsp rice vinegar
- Black pepper
- 200 ml Chicken stock
- 2tsp cornflour mixed into 2tbsp water to form a paste