By nutritional therapist Christine Bailey
A low carb, high protein option ideal for an energising lunch or light evening meal. Quick and simple to prepare. You can spoon into crisp lettuce leaves and drizzle over a little chilli sauce for a spicy kick.
200g chicken, cut into dice
1 tbsp olive oil
1 small red onion, diced
1 green pepper, deseeded and diced
1 tbsp grated root ginger
1 red chilli, deseeded and diced
Handful of coriander leaves, chopped
2 tbsp fish sauce
Juice of 1 lime
Juice of 1 lemon
1 tbsp honey
1 tbsp tamari, soy sauce
Little gem lettuce leaves, separated
Thai sweet chilli sauce to serve
Heat the oil in a frying pan or wok and stir fry the chicken until it begins to turn light brown. Add the onion, pepper, ginger, chilli and stir for a further 3-4 minutes. Remove from the heat and stir in the coriander leaves.
Combine the fish sauce, lime and lemon juice, honey and tamari. Pour over the chicken and season to taste.
If wished, spoon the mixture into lettuce leaves to serve and drizzle over a little sweet chilli sauce.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.