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Chilli Ginger Chicken Recipe

Chilli Ginger Chicken

I think we have all heard that fitness is just as much about a healthy diet plan as it is about the time we spend in the gym.  My own experience has definitely proven this to be true.  What I eat is one of the most common questions I receive on social media so I thought for my first blog entry for Fitness Fan, the recipe for one of my favourite healthy, easy to prepare meals would be perfect.  My ethos on non shooting days is always to try and have a healthy balanced diet of carbs, protein, ‘good’ fats and minimal sugar – I have found that is the best type of muscle building diet.

One tip for the day: if slicing onions invest in a pair of Onion Goggles.  They are little miracles.  And they make you look so cool…

ACM’s Chilli Ginger Chicken Recipe

Chicken Chilli Ginger Recipe Ingredients:

  • 1 tbsp Vegetable Oil
  • 1 Sliced Onion
  • 2 tbsp Easy Cook Ginger or freshly grated ginger
  • 3 red chillis, sliced finely (you can adjust the chili number downward if you don’t like spice)
  • ½ tsp Hot Chili Powder
  • 1 tbsp Reduced Salt Soy Sauce
  • 250g of Easy Cook Brown Rice (i.e. the type that cooks quickly – if you can’t find this normal brown rice will do but it will take longer to reduce)
  • 500ml Vegetable Stock
  • 3 Chicken breasts slices into strips or bite sized chunks
  • 2 Handfuls of frozen edamame beans (you adjust this amount if you prefer)
  • Coriander for a top garnish (that’s optional)

Assembly Instructions. 

Pour the oil into a medium sized cookpot (make sure it has a lid, you’ll need it later) and turn the heat onto medium.  Once the oil is warmed (usually a couple of minutes) place the onions, ginger, sliced chilis and chili powder into the cookpot.  Cook these things, stirring occasionally, for about five minutes.  This will soften the onions and take away some of their sharpness.

 

Chilli Ginger Chicken Recipe

 

Now add in the chicken chunks and 250g of rice.  Give it a good stir and cook for about two minutes to give the chicken a little seal around the edges.  Next add in the vegetable stock and bring the whole thing to a boil.  Reduce the heat to low/medium – enough that it is still simmering – and let cook for 10 minutes or until the liquid has been absorbed by the rice.  If you are using non fast cook brown rice this reduction process will take a little longer.  You can remove the lid and up the heat slightly in the final few minutes to make the evaporation go faster.

Chicken Recipes  Fitness Fan @ACMLondon

Add in the two handfuls of edamame beans and the soy sauce and cook for three more minutes.  Remove from the heat and let it stand for about five minutes as it will be quite hot.  Serve with a sprinkle of coriander over the top if you like the stuff!

 

@ACMLondon Cooking

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