Here is a delicious Low G-L Chicken meal that is sure to have you cooking it often.
This recipe is from Patrick Holford’s The Low G-L Diet Cookbook
I was not able to find Soba noddles when I set out to cook this but Im sure they are available in a health shop so best to get the noodles before you decided to cook this meal.
2 tsp coconut oil or olive oil
2 cloves of garlic crushed
2 tsp chopped fresh ginger
2 chicken breasts, trimmed of skin and fat and cut into strips
4 handfuls of chopped mixed vegetables, try peppers, carrots, baby corn, mangetout, sugarsnap and/or broccolil
2 tsp Marigold Reduced Salt vegetable Bouillon powder
2 tbsp water
100g soba noodles
2 tsp sesame oil
1 Heat the oil in a wok and stir-fry the garlic, ginger and chicken over a moderate heat for 2 minutes or so until the meat is coloured on all sides.
2 Add the vegetables, bouillon powder and water to the wok and place the lid on immediately. Cook for 5 or 7 minutes to let the vegetables soften and the meat finish cooking, checking halfway through to make sure the water hasn’t evaporated. If it has, add another tablespoon or so and replace the lid.
3 Meanwhile, cook the noodles. Put in a pan of boiling water, cover and boil for 4 to 6 minutes, then drain and rinse under cold water. Take care not to over cook them.
4 Tip the noddles into the wok, add the sesame oil, stir all the ingredients together and serve.