Now… I like chicken…a LOT. But it does prove to get quite expensive when I’m eating it for two meals every single day. So, mother dear likes to get some Quorn in for backup. Fair play – it’s still a good protein source and if you add enough seasoning, it tastes just as good.
I wanted to have a look online to find some interesting recipes, and this one took my fancy, so I thought I’d give it a go for dinner. And it was absolutely incredible!! Low in calories, low in fat – it’s a great little dinner to whip up in no time at all. Totally full of flavour, and just as good with Quorn as it would be with normal chicken breast chunks (as Matt proved by making it too).
(Serves 3) – Could serve 4 if you don’t love a big fat portion
500g Quorn Chicken Pieces
1 tbsp oil
3 cloves of garlic, crushed
3cm piece of root ginger, grated
1.5 tsp turmeric
2 tsp curry powder
1/2 tsp chilli powder
4 spring onions onions, diced
100g cooked green beans
4 tbsp light soy sauce
400ml coconut milk
100ml vegetable stock
300g read to wok Noodles
Juice of 1/2 lime
– Heat the oil in a large pan and gently fry the garlic, ginger, chilli and spices for 2-3 minutes.
– Stir in the Quorn Pieces and fry for a further 2 minutes.
– Add the spring onions, green beans, soy sauce, coconut milk, vegetable stock and noodles.
– Bring to the boil then simmer for 5-10 minutes until all the ingredients are piping hot.
– Add the lime juice, then serve.
Per Serving – 428 Cals
33% Protein / 56% Carbs / 11% Fat
If you made it with 500g normal chicken:
Per Serving – 502 Cals
38% Protein / 56% Carbs / 11% Fat