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: Maya Kitchenette

Delicious Skinny Chicken Stir Fry and Corn Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories: 252
Ingredients Method

Ingredients
  

For the skinny chicken stir fry
  • 3 chicken breasts
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 4 stick celery chopped
  • 1 white onion diced
  • 4 garlic minced
  • 15 edamame or french beans Asparagus would be perfect too
  • 20 cherry tomatoes
  • 2 Tbsp light soy sauce I used low sodium
  • 3 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 Tbsp olive oil
  • 1 tsp chilli flakes Use less if you do not like it spicy
  • Salt and black pepper to taste
For the corn salad
  • 2 canned whole kernel corn rinsed and drained
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 tbsp feta cheese or shaved parmesan
  • 2 tbsp dried cranberries
  • Salt and pepper to taste

Method
 

for skinny chicken stir fry
  1. Cut chicken breast into strips or cubes and season with a bit of salt and black pepper.
  2. Heat a pan on medium heat and add about a tablespoon of olive oil. Add in garlic and saute for 20 seconds.
  3. Add chicken and cook for a few minutes.Mix in chili flakes.
  4. Throw veggies(except cherry tomatoes) into pan and saute for about 2-3 minutes.
  5. Mix in lemon zest. Season with soy sauce, lemon juice and some salt if required.
  6. Finally mix in the cherry tomatoes, cook for a further 30 seconds and immediately take it off from the heat.
For the corn salad
  1. In a bowl, add all the ingredients and give it a good toss.