Chilli Pistachio Chicken
Makes 5 serves
500g minced chicken
1/4 cup lime juice
1 tablespoon fish sauce
2 teaspoons chilli sauce
6 spring onions, chopped
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh coriander
125g pistachio nuts (you can adjust this to suit your macros)
Heat spray oil in wok or pan, add mince, cook, stirring, until mince is changed in colour. Remove wok from heat, add juice and sauces; cool.
Combine mince mixture, spring onions, ginger and coriander; mix well.
Divide into five servings (these can be frozen at this stage and defrosted as needed). When you are ready to eat, fill bowl with salad*, top with one serve of mince mixture and sprinkle with 25g pistachios.
*My salad contained iceberg lettuce, spinach, bean sprouts, tomato, cucumber, celery, red pepper, red onion and carrot.
Recipe adapted from The Minced Meat Cookbook, 1997 reprint, produced by the Australian Women's Weekly Home Library
Yesterday I picked some ripe figs off a tree near our house. I really enjoyed having a couple of these in my muesli this morning.
M1a: protein shake
walk with Rob and TJ
M1b: eggs, muesli (with figs!)
M2: chicken, green beans, flax oil salsa
M3: chilli pistachio chicken, salad
M4: kangaroo patty, sweet potato, cauli
train, day 1 (workout drinks)
M5: prawn salad, sweet potato
I will lose 10kg by 31 December