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When I started my “slow-carb” diet I only really figured out a couple of meals I can cook that meet all the criteria. I’m a notoriously picky eater and vegetables have not traditionally been my forte. Luckily, I adjusted some recipes to produce this meal. It tastes great, it’s pretty cheap, it fills you up, and its low on calories.
Ingredients:
1 tablespoon curry paste
1 chicken breast, cut up
3 bell peppers (any color)
2 large carrots
1 onion
A handful of snap peas
Sauce:
2 cloves garlic
1 tsp Thai fish sauce
1 tsp sugar
1 tsp rice wine vinegar
2 tablespoons lemon juice
1 tsp curry paste
1 tablespoon peanut butter
3/4 cup water or veg stock
1. Cut your chicken up into cubes or strips. Use more chicken if you are feeding hungry carnivores, or change it to tofu if you’ve got a lot of vegetarians. Coat your chicken in curry paste and (ideally) marinate for 30mins to an hour. When you’re finished, put a wok on medium heat and throw in your chicken.
2. Cut up your carrots, onions, and garlic and throw them into the wok. Add some water to keep them from burning, but not too much. Stir your ingredients into the chicken.
3. Make the stir-fry sauce. I usually mix the ingredients in a mug to save on dishes. You really don’t need a lot of this sauce, and making too much will cause your veggies to get soft (which some people like, but I find less than ideal).
4. Add your crunchy veggies (bell peppers and snap peas) and the stir fry sauce, and keep stirring it for about 5 minutes. You want your chicken to be cooked completely (and it should be because you added it first), with the veggies hot yet still crunchy.
This is a tasty meal without too much cook time. You can replace chicken with beef, fish, or tofu. You can also serve it on rice, or just eat it by itself like I do. Hope you try it and like it!
