This Recipe Serves 4.

• 2 Cups Cooked Rice
• 1 Chicken Breast large diced in cubes
• 1 tablespoon Honey
• 1 teaspoon Ginger (crushed in a jar is fine)
• 1 tablespoon Light Soy Sauce
• 1 teaspoon Veg Oil
• 1 Onion Sliced (100g)
• 2 Tablespoons Oyster Sauce
• 2 Tablespoons Hoisin Sauce
• 1 teaspoon fish sauce
• 3 eggs , whisked with fork in bowl
• 1 cup Broccoli cut into florets (150g)
• ½ Large Red Capsicum
• 1 Large Carrot (150g) diced
• 1 Cup Peas and Corn

1.  Cook rice as per instructions and set aside.
2. Place diced chicken, honey, ginger and soy sauce in bowl and marinate in fridge whilst preparing vegetables.
3. Heat wok.
4. Place tiny amount of oil in wok, when hot add the whisked eggs.  Cook eggs until half omelette half scrambled and place on plate.
5. Put tiny amount of oil in wok , when hot add onions and capsicum and stir fry until softened.  Take off heat and set aside to add shortly.
6. Put ½ cup water into wok and when simmering add broccoli and carrots and cook until desired.  Add splash of light soy sauce.  Remove from heat and set aside.
7. Place tiny amount of oil in wok, when hot add marinated chicken and stir fry until nearly cooked through (don’t overcook).  Once nearly cooked add broccoli carrot mix, onion capsicum mix, peas and corn and stir until well combined.  Then add the rice adding all the other sauces (hoisin, soy, oyster, fish) stir frying until you can see a nice sheen to the rice.  Add the egg so whilst mixing it breaks up into the mixture.

For an extra kick of flavour add chilli or chilli oil. Replace chicken with tofu for a vegetarian meal. For some added crunch include some toasted cashews.

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Please email your feedback to sharrelle@weightloss.com.au.

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