Prep Time: 15-25 mins, depending on amount

Cooking Time: 10-15 mins, depending on the amount

Serving Size: 2 (can easily be doubled, tripled, etc.)

• Vietnamese Dressing
  • Water — 2 Tbs
  • Ginger, fresh, crushed — 1 tsp
  • Lemongrass, fresh — 1 Tbs
  • Lemon juice, fresh — 2 tsp
  • Chili peppers, finely sliced — 1/2 medium
    • or jalapeno peppers
• Main ingredients:
  • Chicken breasts, cut into strips — 2 medium
  • Carrots, julienne-style — 1 large
  • Red cabbage, shredded — 1/2 cup
  • Red pepper, julienne-style — 1/2 medium
  • Spinach, shredded — 1 cup
  • Olive oil — 2 tsp
  • Mint, fresh, chopped — 1 Tbs
  • Coriander, fresh, chopped — 1 Tbs
    • or 1/3 Tbs dry
• Instructions:
  • Bring water to a boil and add lemon grass, lemon juice, ginger and chili to make Viatnamese dressing.
  • Heat the oil in a large pan or wok, and fry the chicken strips until cooked, then add the stir-fry vegetables and cook for a further 3-4 minutes.
  • Stir in the Vietnamese dressing and cook for 4-5 minutes.
  • Remove from heat and stir in the chopped mint and coriander.
  • Serve and enjoy.

• Analysis per serving:
• Energy
  • Calories (kcal) — 318
• Protein (g) — 36.4
• Total fat (g) — 14.1
  • Saturated fat (g) — 3.2
  • Monounsaturated fat (g) — 6.9
  • Polyunsaturated fat (g) — 2.6
• Omega-3’s (g) — 0.2
• Cholesterol (mg) — 107
• Carbohydrates (g) — 11
  • Of which is sugars (g) — 0
• Fiber (g) — 3.2
• Sodium (mg) — 141

Note: we accidentally put the jalapenos (substituted for chili peppers) in the fry pan rather than the dressing one time, and lost a lot of the spiciness which makes this dish interesting!