I have this great book of chicken recipes. Putting aside my concerns about too many omega-6 PUFAs in corn-fed chicken for the moment, I want to share this recipe. It is very, very easy and very very tasty. Prep time is about twenty minutes. Cooking time is about twenty minutes.
- Four chicken breasts thinly sliced
- One courgette thinly sliced lengthwise (first cut the courgette in half)
- One onion quartered
- Mushrooms thinly sliced – 300g
- Two cloves of garlic crushed and roughly chopped
- Gluten-free soya sauce – two or three tablespoons
- Toasted sesame seed oil – two tablespoons
- Coconut oil – two tablespoons
- Cauliflower (optional) – 300g
- Broccoli (optional) – 300 g
- Small handful of cashews (optional)
- Sprinkling of sesame seeds (optional)
- Heat up the coconut oil in a wok on high heat.
- Throw in the chicken breast and garlic cooking the chicken half-way through – this should take three or four minutes.
- Add the onion, mushrooms and courgette and cook until all three begin to soften – around five minutes.
- Drizzle in the sesame oil and soya sauce.
- Throw in the cauliflower, broccoli and cashews – N.B., you should pre-boil the cauli and broccoli so you can just throw it in at the end.
- Mix together and cook for two or three more minutes.
- N.B., sesame oil is high in omega-6 PUFAs and is not good for us under high heat. That’s why I drizzle it in at the end for flavour.
- N.B., the amount of vegetables you throw in really depends on how keto you are. I tend to go with either broccoli or cauliflower. You can even throw a couple of handfuls of spinach in at the end if you prefer.