Premium Recipes

Servings: 4

INGREDIENTS

• 8 oz chicken breasts
• 2 tsp light soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 2 tbsp olive oil
• 3 cups bean sprouts
• 1 red bell pepper, deseeded and thinly sliced
• 2 carrots, cut into batons
• 6 baby corn cobs, sliced
• 2 tsp rice wine vinegar
• 1 tbsp of light soy sauce
• a dash of chili oil
• chives

DIRECTIONS

• marinate chicken breasts with soy sauce, sesame oil and sesame seeds for 20 mins.

• remove from marinade and cut into thin slices.

• heat the oil in a wok and add chicken.  Cook for 4 to 5 mins until cooked through.  Remove and set aside allowing it to cool.

• add bean sprouts, sliced bell pepper, carrot batons and baby corn cobs to the wok and stir-fry over medium heat for 2-3 minutes.  Set aside and allow to cool.

• combine rice wine vinegar, light soy sauce and chili oil.

• combine and serve

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Calories (per serving): 162 / Protein: 15g / Carbs: 5g / Fat: 10g