This week's recipe if for Chinese wok-fried chicken with ginger and honey.
2 1⁄2 tbsp olive oil
1 x 2.5cm piece of fresh ginger peeled and grated
2 garlic cloves finely sliced
2 chicken breast cut into strips
4-6 baby pak choi, halved
1 tbsp honey
2 red peppers deseeded and sliced
4 tbsp chopped coriander, plus extra to garnish
2 tbsp lime juice
60g cashew nuts, plus extra to garnish
5 spring onions, plus extra to garnish
In a large non-stick wok, heat 1 tbsp of oil over a medium heat and fry the ginger and garlic until lightly golden brown. Tip out of the pan.
In the same wok, heat 1 tbsp of olive oil over a medium heat. Season the chicken with black pepper and stir fry for a few minutes on each side until brown.
Return the ginger and garlic to the pan, add the remaining olive oil and cook the pak choi for about 4-5 minutes.
Add all the ingredients to the pan, tossing everything together and stir frying for 3-4 minutes until the stir fry is a little golden from the honey.
Serve in a bowl with a scattering of spring onion, extra cashew nuts and a few coriander leaves to garnish.
✅ Download week 3 meal plans and shopping list HERE.
✅ Get your shopping in and stock your cupboards/fridge with the healthy foods.
✅ Get rid of any processed, sugary foods that may have found their way into your cupboards over the last week to remove any temptations.
✅ Complete this week’s workout at least three times before next Wednesday.
Your Trainer: Graham Low, owner of East Coast Fitness, is an award winning personal trainer based in Seaham.
The ex-professional footballer was nominated for the Small Business of the Year and Leisure Awards at the Sunderland Echo Portfolio Awards last year.
Graham won the Leisure Award at the North East Hotels Association Awards while working as gym manager at Seaham Hall in 2012.