Ingredients
- 2 Chicken Breasts
- Worcestershire Sauce
- Soy Sauce
- Large Spoon Of Vindaloo Curry Paste
- Bag Of Pine Nuts
- Bag Of Sugar Snap Peas
- 2 Cloves Of Garlic
This is something I made up based on what I had in my kitchen one day. It’s pretty much a chicken stir fry but the curry paste gives it a real kick. I find that 1 teaspoon of curry paste is enough for 2 chicken breasts but you can adjust according to your tolerance for spice. It’s high protein/low carb with the chicken, green veg and nuts and pretty tasty too.
Instructions
Step 1
Slice the chicken into thin slices.
Step 2
Chop the garlic finely.
Step 3
In a mixing bowl, about 3 large spoons of soy sauce, 2 large spoons of worcestershire sauce, 1 teaspoon of curry paste to a large mixing bowl and blend. Add the garlic, salt and pepper and chicken to the bowl. This makes a marinade, and there should be enough to cover the chicken well when you mix it in the bowl. If not lash in some more soy sauce.
Step 4
Top and tail the sugar snaps. Boil them in water and cook for 10 minutes. Take them off the heat.
Step 5
When the sugar snaps are done remove from the saucepan. Add the pine nuts and a small bit of olive oil to the saucepan and cook on a low heat until they’re toasty and brown, about 5 minutes.
Step 6
When the sugar snaps are done remove from the saucepan. Add the pine nuts and a small bit of olive oil to the saucepan and cook on a low heat until they’re toasty and brown, about 5 minutes.
Step 7
Stir in your pine nuts and sugar snaps and let them cook together like a stir fry for 3-4 minutes.
Step 8
Serve in a bowl. You could serve this with rice, but really there’s enough in it on its own. Enjoy!
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