Warm Chicken and Ginger Salad

    45 minutes

    This is a recipe from Calorie Counted Curries which is a collection of low calorie Asian style recipes that are ideal for the 5:2 fast diet as well as any other low calorie plan.


    South Australia, Australia
    1 person made this

    Serves: 2 

    • 1 medium onion, chopped
    • 1 clove garlic, crushed
    • 250g chicken breast, cut into strips
    • 100g baby sweetcorn
    • 100g snow peas, cut in half diagonally
    • 100g red capsicum, cut into matchsticks
    • 1 fresh red chilli, finely chopped
    • 25g bunch coriander, leaves and roots chopped separately
    • 200g bean sprouts
    • 1 tablespoon soy sauce
    • 1 teaspoon lime juice
    • 1 teaspoon vinegar
    • 1/2 teaspoon sugar
    • 2 spring onions, sliced diagonally
    • 100g cucumber, cut into matchsticks
    • 1 tablespoon grated ginger

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Lightly spray a wok or frying pan with olive oil and cook onion and garlic on a low to medium heat for 5 minutes, or until onion is soft.
    2. Add the chicken strips and cook for 6-8 minutes, or until chicken strips are cooked through. Stir occasionally to prevent sticking and ensure that chicken is cooked on all sides.
    3. Add the sweetcorn, snow peas, capsicum, chilli and coriander roots and cook for 3 minutes. Stir occasionally and add a splash of water if necessary to prevent sticking.
    4. Add the beansprouts, reduce heat to low and cook for a further 2 minutes until heated through.
    5. Combine the soy sauce, lime juice, vinegar and sugar and stir into the ingredients in the pan.
    6. Stir in the spring onions, cucumber, grated ginger and coriander leaves to serve.


    Use canned beansprouts if fresh are not available.


    Use the green stalks as well as the bulbs of spring onions for extra colour.

    See it on my blog

    Calorie Counted Curries

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