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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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One wok, lots of veg and a bold five-spice sauce = dinner sorted! This dairy-free stir-fry is big on flavour, big on nutrition and ideal for clearing out the fridge without compromising on balance.
1 Combine all ingredients for the sauce in a small jug and mix well.
2 In a bowl combine chicken with five-spice powder and cornflour. Season with pepper, then toss together and set aside.
3 Heat oil in a wok over a high heat until smoking and carefully swirl to coat the pan. Add garlic, ginger and chilli and stir for a few seconds until fragrant. Add carrots and stir-fry for just over 1 minute. Add chicken slices and sear for a few seconds, then toss together for 3-4 minutes.
4 Season with two teaspoons soy sauce, then add leeks and cabbage and stir-fry for 1 minute. Add the sauce and bring to a boil to thicken. Mix well to combine, then transfer to serving plates.
Calories 394 cal
Kilojoules 1647 kJ
Total fat 28.7 g
Saturated fat 3.1 g
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