This is a great asian inspired recipe. It’ll give you the delicious chinese food flavor, without all the added fat and sugar! Eat this over vermicelle (naturally gluten free) noodles for a balanced meal.
- 1 lb chicken breast, cut into pieces
- 3 Cups, frozen Thai style vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp coconut oil
- 1 Tbsp tomato paste
- 1/2 Cup water
- 3 Tbsp rice vinegar
- 1/4 tsp salt
- 2 Tbsp stevia
- 1 tsp cornstarch
Over medium high heat in a large skillet, cook chicken pieces in coconut oil until golden on the outside and no longer pink. Remove chicken and set aside. Add onion and garlic and saute for 1 minute. Add the rest of the vegetable and cook until thawed. Meanwhile in a small saucepan over medium heat combine tomato paste, rice vinegar, water, salt and cornstarch. Whisk until it thickens. Add Stevia. Add Chicken and sauce to vegetables and heat through. Cook vermicelle noodles as per package.
With 3/4 Cup noodles — Calories: 367 Protein: 33 g Fat: 6 g Carb: 45 g
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CEO of FitNSync and Developer of FIT N FLEXIBLE
NCSF Certified Personal Trainer, Nutritional Consultant, Published Fitness Model
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