Spicy Cajun Chicken Breast Stir-Fry

Spicy Cajun Chicken Breast Stir-Fry

Ingredients (4x Serves):
500g Free Range Chicken Breast, cut into strips.
2 Tsp Spicy Cajun Blend Physique Seasoning.
1 Tbsp Light Soy Sauce.
¼ Cup Fountain Srichacha Chilli Sauce (or low calorie equivalent).
½ Tsp Sesame Oil.
1 Tbsp Macadamia Nut Oil.
1 Carrot, peeled and sliced diagonally.
½ Red Onion, sliced diagonally.
1 Head Broccoli OR 1 Bunch Broccolini.
1 Red Chilli, sliced thinly (deseeded if you don;t like it too hot).
125G Baby Corn, sliced diagonally.
100G Snow Peas, trimmed, sliced diagonally.
1 Cup Steamed Jasmine Rice.
1 Red Capsicum, deseeded, thinly sliced diagonally.

Macros (Per Serve):
Protein =
Carbs =
Fats =

Total Calories =

Method:

Combine chicken, dash of Macadamia Nut Oil and the Physique Chef Spicy Cajun Seasoning in a bowl and mix to ensure all Chicken is coated. Cover with glad wrap and set aside in the refrigerator for an hour (or however long you have).

Heat a wok over high heat until hot. Add half the Macadamia Nut Oil. Swirl pan to coat. Add half of the Chicken Breast and stir-fry for 2-3 minutes or until golden brown. Transfer to a bowl and set aside. Repeat this process again with the remaining half of the Chicken Breast. Once you have finished cooking the chicken wipe the wok clean with a paper towel.

Now add the remaining Macadamia Nut Oil and the sesame oil to the wok over a high heat. Swirl pan to coat. Now add the corn, broccoli and carrot. Stir-Fry for 60 seconds or until the vegetables have softened sufficiently. Add the snow peas, capsicum, chilli and onion. Stir-Fry for a further 2 minutes until tender.

Now return the cooked chicken breast strips to the wok, add the chilli and soy sauces. Stir-Fry for a further 1 minute to combine all the flavours and coat all ingredients.

Serve stir-fry over freshly steamed jasmine rice.

Enjoy! 🙂

Regards,

Jarrod Carmody.
Physique Chef.

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