This recipe is quick-and-easy when you’re in a crunch for lunch. Stir-frying dishes always bring out the rich flavors in all ingredients.

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  • Preparation Time

    15 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating

    1

  • Serves

    6
By TrimDownClub
Total Shares 0

Ingredients

  1. 2 Tbsp. / 30 ml olive oil
  2. 2 small stalks celery, sliced
  3. 1 onion, sliced
  4. 1 cup / 90 gm broccoli, chopped
  5. ½ cup / 70 g water chestnuts, sliced
  6. 3 cups / 14 oz / 400 g skinless chicken thigh fillet, sliced (approximately 4 large thighs)
  7. 1 tsp. / 6 g salt
  8. Dash of pepper
  9. ½ cup / 50 g almond, slivers
  10. 1 tsp. / 3 gm kudzu root or cornstarch dissolved in 2 tsp. / 10 ml water
  11. 3 Tbsp. / 45 ml water

Directions

  1. In a frying pan over medium high heat, heat a tablespoon of olive oil.
  2. Add the onions and stir fry until skin turns translucent. Stir in the celery and add the chicken fillet; continue to stir fry for about 10 minutes.
  3. Remove from the pan and transfer to a plate. Set aside.
  4. In the same pan, add another tablespoon of olive oil. Stir in the broccoli, water chestnuts, and about 3 Tbsp. / 45 ml of water; stir fry for about 3 minutes over high heat.
  5. Return the chicken fillet to the pan; add salt and pepper and stir fry for about 5 minutes more.
  6. Stir in the almonds; cover and simmer for about 5 minutes. Pour in the dissolved cornstarch and stir until glaze coats the chicken and vegetables.
Serving size: 1 cup / 240 g Exchanges per Serving: 0 Carb, 3 Protein, 0 Fat

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Comments 38

  1. Horabed

    The recipes are all good, but this one would benefit with some additional flavours, like a tbls or two of oyster sauce and a few shakes of fish sauce, and maybe a pinch of chili powder? I am obviously hungry.

  2. jimenez7833

    I love the variety in your daily menus, but it would be nice to have some of the items repeated in another day’s menu, otherwise we have a lot of barely touched packages in our pantry. When you take 2 crackers out of a box, there’s a lot left over and no mention of including them in another day’s menu. Otherwise, it’s a great plan and I lost 4 lbs. in the first week without being hungry at any time.

    • Ossie-Sharon

      Hi, jimenez. Congratulations! We wish you continued success.
      You can designate minimal variety in your profile to help with the issue you described. In addition (or instead, if you wish), you can repeat those items as often as you like.

  8. paulinepark

    I made this recipe today a little difficult to measure the right amount for one person but it worked fine. I did add a little soy sauce as I cannot imagine what the flavour would never been like with water as stated in the recipe. I highly recommend this, I thought it was delicious

  9. Ossie-Sharon

    Hi, bd2486. I suggest to find a similar recipe among those here, and use that for comparison. Again, it doesn’t have to be perfect, just a general approximation. If you would like to post an example of a recipe in which you’re interested, I would be happy to give you an example in return.

  24. Ossie-Sharon

    Hi, mtrevino. I recommend posting your statement in the forums so more people can answer you. If you just use the Club materials (online guides, articles, etc.), you can get what you need by way of information on what to eat. You don’t have to use the Menu Planner application. In the near future, we will be making materials available for you to build your own menus.

  27. mtrevino

    Yes I just joined and am totally confused I didn’t realize it was going to give me daily menu I just want to know what to eat and not to eat do I need to buy everything organic and can I still cook my greenbeans in butter I fell like giving up already!
    help from texas

  29. Ossie-Sharon

    Hi, PUSKINS3. The Trim Down Club does not work with calories, but I can tell you that for each portion (1 cup), you get 21 grams of protein, 7 grams of carbohydrates, and 13 grams of fat (very, very little saturated).

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