Chinese Fried Chicken With Ginger And Honey


  • 2 ¼ tsp Protein World coconut oil
  • 2 garlic cloves, finely sliced
  • 680g free range chicken breast, cut into strips
  • Small piece of fresh ginger, peeled
  • Ground black pepper
  • 4-6 pak choi, halved
  • 1 tsp honey, melted
  • 2 sliced red peppers
  • 4 tbsp chopped coriander
  • 2 tsp lime juice
  • 60g cashew nuts, chopped
  • 5 spring onions, chopped
  • 1 red chilli, chopped

Nutritional Info

  • Per serving
  • Calories 321
  • Protein 43g
  • Carbohydrates 14g
  • Sugar 6g
  • Fibre 3g
  • Fat 17g


  • In a large, non-stick wok, heat 1 tsp coconut oil over a medium heat and fry the ginger and garlic until lightly golden. Tip out of the pan.
  • In the same wok, heat another tsp of coconut oil over a medium heat. Season the chicken with black pepper and stir fry for a few minutes on each side until brown.
  • Return the ginger and garlic to the pan, add the remaining coconut oil to the pan and stir fry the pak choi for about 4-5 minutes. Add all the remaining ingredients to the pan, tossing everything together and stir frying for 3-4 minutes until the stir fry is a little golden from the honey.
  • Serve in a bowl with a scattering of spring onion, extra cashew nutsy and a few coriander leaves to garnish.
  • Serves 4