Low Calorie Salt & Chilli Chicken Pasta 🧂
FAKEWAY OF THE WEEK! You need to get this on the go immediately.
Ingredients
300g chicken breast (cut into strips)
2 large peppers (green & red)
1 large carrot (optional)
1-2 red chillies (finely sliced)
1 onion 🧅 (cut in crescents)
3 finely sliced spring onion
1 tbsp Garlic
1 tbsp Soy sauce
1 tbsp Rice wine vinegar
1 tbsp agave or honey
1 egg (whisked)
SPICE MIX
2 tsp chilli flakes
2 tsp sea salt
1 tsp Chinese 5 spice
1 tsp ground coriander
1 tsp garlic salt
1 tsp ground black pepper
FLOUR MIX
1/4 cup plain flour
1/4 cornflour
Method
Combine your spice mix together. Then in a separate bowl, make your flour mix. Decant HALF of your spice mix into the flour and combine.
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In a bowl whisk your egg, then drip your chicken into the egg. Remove the EGG-cess egg. Place in your flour mix and coat. Place chicken breast onto a greaseproof tray, and place in an oven, preheated at 225.
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Throw your pepper and onion into a nonstick pan with a quick spray of oil. Once they begin to sweat, add your soy sauce, agave or honey, and rice wine vinegar. Let that coat for a minute and add your garlic, carrot, spring onion and chillies.
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Once your veg is nearly done, throw the heat of your hob right up to full for 20-30 seconds to seat the veg. Extra flavour, read all about it!! Remove immediately from the heat. It’s a fine line from sear to incinerate. If you’re not comfortable doing it, play it safe and don’t 😂
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Be sure to turn your chicken halfway through cooking. When it’s done, remove it from the oven and throw it into the pan with your veggies. Mix in the remainder of your spice mix and combine together.
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Serve this sucker with whatever you want. I went for 100g rice and 150g mayflower curry. That, alongside half the chilli chicken mix, came to
...DRUMROLL 🥁...
768 calories. Unbelievable. Enjoy 😉
If you’ve made this dish, then be sure to click the link and add me on instagram, so you can tag me in your creation!