I love stir fried food. It is one of the simplest way to get really good nutrition into your body, quickly and easily. And you can pre-prepare most of this and throw it in a wok or large pan minutes before you want to eat it. Plus this recipe is made from scratch and includes ingredients that are great for my IBS and won’t cause me any pain or unwanted flare ups.
| Prep Time | 7 minutes |
| Cook Time | 10 minutes |
| Servings |
2 portions
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Ingredients
Sauce
- 6 normal Tomatoes
- ½ small Sweet Potato
- 1 pinch Chilli Powder
- 1 tsp Smoked Paprika
- 1 pinch Black Pepper
- 1 pinch Rock salt or sea salt
Stir Fry
- 1 grated Beetroot
- 1/2 grates Carrot
- 1/2 Red Bell Pepper
- 1 large Chicken Breast optional - you can use cashew nuts or french beans for a vegan option
- 1 drizzle Olive Oil
Ingredients
Sauce
Stir Fry
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Instructions
- Cut up the chicken into strips and brown in a hot pan with a little oil. Once browned, leave to one side.
- Chop the sweet potato into small chunks and just cover with water, add the seasoning and bring to the boil. Cook for 10 minutes and then add the tomatoes. Cook for another 10 minutes.
- Whilst the sauce is cooking, add the chopped pepper, grated carrot and beet to some boiling water in a wok or large deep pan. No need to cook these in oil. Sprinkle with a little salt to bring out the flavours. stir fry for up to 5 minutes.
- Blitz the sauce with a hand blender until a smooth consistency. Add this to a fry pan and place the browned chicken into this mix. Cook the chicken for a further 5+ minutes, until cooked through.
- Add the sauce to the stir fried veg and chicken and enjoy!
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