Counting down the days until we go on holiday to France…Can’t wait to put on my bikini and bask in the sun. Oh wait. It’s emergency diet time again!!
Luckily I’ve got 7 days before we leave, so I am squeezing in a little bit of my own medicine and doing Jacqueline’s 7 Day Detox. The first time that I’ve done this in a while.
Strange to say that I’ve been super inspired by some of the lovely people who have been following the 7 day detox recently.
The Facebook group has been very active and there are some fantastic success stories coming from the group. People successfully losing 5, 6 or even 7 pounds in just the one week. So thank you to Sue, Chris, Val and others for inspiring me!
Here’s the recipe for Chinese-style Chicken. It’s one of the most popular recipes from the plan (and also happens to be what I had for my dinner tonight!)
Take Away Style Chinese Chicken
SERVES 1 • READY IN 20 MINUTES
1 small skinless chicken breast (125g/4oz), cut into strips
1 tsp cornflour (cornstarch)
1 tsp water
1 tsp rice wine
1 tsp tomato puree (paste)
½ tsp brown sugar
1 tbsp light soy sauce
½ clove garlic, peeled and grated
½ thumb (1cm/1/2in) fresh ginger, peeled and grated
1 tsp olive oil
½ tsp walnut oil
50g (1¾oz) shiitake mushrooms, sliced
2 spring onions (scallions), trimmed and shredded
100g (31/2oz) pak choi, cut into thin slices
30g (1oz) beansprouts
1 Toss the chicken pieces in the cornflour (cornstarch) until they are fully coated. Set aside. In a small bowl, stir together the water, rice wine, tomato puree (paste), brown sugar and soy sauce. Add the garlic and ginger and stir together.
2 In a wok or large frying pan (skillet), heat the olive and walnut oils together on a medium heat. Add the chicken and stir-fry for 4-5 minutes each side until cooked through. Remove the chicken from the pan with a slotted spoon and set aside.
3 Turn the heat up to high, add the shiitake mushrooms to the pan and stir-fry for 2-3 minutes until cooked and glossy. Then add the spring onions (scallions), pak choi and beansprouts and stir-fry until the pak choi has wilted.
4 Reduce the heat to low, then stir in the cooked chicken. Add the sauce and allow the sauce to bubble around the chicken for a minute. Remove from the heat and serve immediately.