Chicken Stir-Fry | Low-cal Stir-Fry with Apple and Pomegranate

Chicken Stir-Fry

A simple yet unusual stir-fry with the addition of apple and pomegranate

Approx. 350kcal per serving

Serves 4 people (very generous portions)

Chicken Stir-Fry

Chicken Stir-Fry | Delicious on its own or with noodles or rice

Ingredients for chicken stir-fry

  • 460g chicken thigh fillets (skinned & boned), cut into thin strips
  • 100g pomegranate seeds
  • 170g eating apple, roughly chopped, skin left on (your choice of apple, approximately one average-sized apple) – don’t use cooking apples as this recipe works because of the sweeter flavour of eating apples
  • 200g mange tout
  • 100g spring onions, roughly chopped (ideally use chunky ones where the white end is lovely and bulbous)
  • 250g closed-cup chestnut mushrooms, quartered
  • 300g green cabbage, finely sliced
  • 1/2 tsp ready to use ginger paste
  • 1tsp ready to use lemongrass paste
  • 3 cloves garlic, finely chopped
  • 30ml light soy sauce
  • 30ml dark soy sauce
  • 5g cornflour
  • 1 Cal cooking oil spray (I used the olive oil variety but you can use sunflower if you prefer) – a few sprays
  • a sprinkling of dried ground chilli flakes (how big a sprinkling will depend on how spicy you want the chicken stir-fry to be)

Method

Lightly coat a wok with a few sprays of 1 Cal cooking spray-oil, heat on a high heat until smoking

Add the garlic, spring onion, ginger and lemongrass, along with the chilli flakes.  Stir to avoid burning and after 1/2 to 1 minute, add the light soy sauce and stir.

Add the cabbage, mushrooms and mange tout and cook for a couple of minutes on a high heat while stirring to avoid burning.  Once the vegetables are cooked but still crunchy, remove them from the wok and set aside.

If needed, re-coat the wok with some 1 cal cooking oil spray and when hot and smoking, add the chicken and stir.

Once it has started browning, add the apple and pomegranate.  Stir on a high heat for about a minute, then add about half of the dark soy sauce.

Return the previous ingredients (all the vegetables) to the wok.

Mix the cornflour with the remaining dark soy sauce and add it to the chicken stir-fry.  Stir for a further 30 seconds or so to allow the sauce to thicken slightly.

Serve immediately, either on its own or with noodles or rice.

Chicken Stir-Fry with Apple and Pomegranate Seeds – Gloriously Simple, Gloriously Good