Serves: 5

Prep: 10 mins

Cook: 10 mins

 Nutrition per serving:

253 kcal         

9g Fats

11g Carbs      

30g Protein

 What you need

  • 1/4 cup (60ml) soy sauce (gluten free)
  • 1 cup (240ml) chicken broth
  • 1 tbsp. corn starch
  • 2 tbsp. mirin
  • 1 tbsp. sugar
  • 2 tsp. sesame oil
  • 1 tbsp. coconut oil, divided
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 1 lb (450g) chicken breast, thinly sliced
  • 1 large zucchini, cut in thick half-moons
  • 1 tbsp. sesame seeds
  • 2 tbsp. spring onion, to garnish
  • NOTE rice small portion or use spiralised courgettes [best option]

 What you need to do

 In a large bowl add the soy sauce, chicken broth, corn starch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.

 In a large skillet, add 2 tsp. coconut oil and the chicken, about 2-3 minutes on each side, on medium-high heat. Then set aside on a plate.

 Using the same skillet, add in the remaining 1 tsp. of oil, garlic, and ginger and sauté for 30-45 seconds until fragrant, but be careful not to burn it.

 Stir the garlic and ginger well and add in the earlier prepared sauce. Whisk well.

 Simmer the sauce for 1 minute, then add in the zucchini and continue cooking for 2 more minutes, until thickened and the zucchini is tender-crisp.

 Remove from the heat, add in the chicken, and stir until well coated. Garnish with sesame seeds and scallions if desired.

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