Lean in 15 - The Sustain Plan by Joe Wicks

Author:Joe Wicks [Wicks, Joe]
Language: eng
Format: epub
ISBN: 9781509820238
Publisher: Pan Macmillan

POST-WORKOUT

INGREDIENTS

2 tsp coconut oil

3 spring onions, finely sliced

2cm ginger, finely chopped

1 x 240g skinless chicken breast fillet, sliced into 1cm strips

50g spring greens, stalks removed and leaves shredded

250g pre-cooked brown rice

75g fresh or tinned pineapple chunks

1 tbsp light soy sauce

2 tsp sesame oil

handful of coriander, roughly chopped

small handful of beansprouts

METHOD

Melt the coconut oil in a large frying pan or wok over a high heat. Chuck in the spring onions, ginger and chicken and stir-fry for about 2 minutes, by which time the chicken should be lightly browned and almost cooked.

Add the spring greens and toss together with the rest of the ingredients. Continue stir-frying for 1 minute then add the rice, crumbling it between your fingers as you drop it in, followed swiftly by 2 tablespoons of water, which will steam up to help warm through and separate the rice as well as finish the cooking of both the chicken and greens.

Keep stir-frying until you are happy the chicken is fully cooked and the rice is hot. Check the chicken is cooked by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Turn off the heat and add the pineapple chunks, soy sauce, sesame oil and coriander. Toss the whole lot together, then pile it high on a plate. Finish with a nice pile of crunchy beansprouts.

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