Chicken Stir Fry with Lime, Garlic, Chilli and Soy

Came up with this last night, trying to recreate a favourite from a local Thai takeaway. Wasn’t quite the same as theirs but it was delicious

(If you don’t have kaffir lime leaf don’t worry, just add an extra splash of lime juice!)

Serves 2

Stir fry with lime, garlic, chilli and soy

2 chicken fillets
3 tablespoons light soy sauce
2 fat cloves garlic, minced
1 inch piece of ginger finely diced
1 red chilli, finely diced (remove seeds for less heat)
1 tablespoon mirrin (rice wine) or 1tsp sugar
4 spring onions, finely sliced, green parts reserved for garnish

2 tablespoons dark soy sauce
1/2 tablespoon sesame oil
Juice of 1 lime
4/5 kafir lime leaves crushed (optional)
1 onion sliced
1 red pepper sliced
1 courgettes in chunks

To serve: boiled rice, lime zest, sliced spring onions (green part)

– mix the light soy, half the garlic, half the ginger, mirrin or sugar and 1 tablespoon of lime
Juice together
– finely slice the chicken and add to the marinade. Cover and leave for 1 hour

– heat a wok to smoking and add a dash of oil (or low calorie spray)

– add the remaining garlic and ginger along with the chilli and spring onion and fry for 1 minute to release flavours then add the chicken

– stir fry quickly for 4/5 mins until chicken is just done and remove to a bowl
– get the heat back up, and throw in all the veg; loosen the bottom
Of the pan up with a splash of boiling water to get all the flavour going
– when veg is fried to just done, add the chicken back in
– add dark soy, sesame oil and lime juice, kafir leaf if you have it and stir fry for 2 mins

– serve with fluffy rice. Topped with the chopped green of spring onions, slices of chilli and a sprinkle of lime zest

This recipe is Free on Slimming World plan if you omit any oils, or 1.5 syns if you include the sesame oil.
And works out about 500kcals including 1 cup serving of rice.

Recent Dinners

Here are some dinner ideas from during the last 2 weeks since I started in Slimming World.

This is a version of the “Tricolour Carbonara” from the SW books. My husband, who does not normally like carbonara said it was the nicest he ever had – it’s really light and very tasty!

I was doing a freezer hunt for the day’s meals and found a ham fillet at the bottom and decided to cook it, when it was cooked and I cut into it, it had a lot of fat running through the centre, which I hate so I decided to trim every single piece I could see off and cut the ham into small cubes to throw into a salad or carbonara. The carbonara I made by frying the ham cubes in a hot pan until slighly coloured, then softening a leek in fry light with a clove of garlic, added a chopped green chilli and a handful of frozen peas. I added dashes of water to keep things from sticking/burning. Meanwhile had pasta (250g wholewheat spaghetti) and in a bowl whisked 2 egg yolks with 3 tablespoons fat free fromage frais and 20g Parmesan grated
When pasta cooked, drain, keep a little of the water in the end, throw in the leek and bacon and take off the heat and stir in the egg and ffff mix and stir well.
Divided into 4 bowls and sprinkled with a little grated Parmesan.
(30g Parmesan is a healthy A but it’s split between 4 portions here)


Friday Night Food – Burger and Chips SW Style

Junior1 had great fun making these with me. Into the food processor went a small onion which was finely chopped then salt and pepper, a tablespoon of ketchup and some dried oregano. We shaped them into burgers (“big one for daddy, medium for mammy and small for me”) and onto a hot griddle. The chips made in the usual way and I put the burgers into the oven after they were sealed.

I used a brown burger bun (from tesco) as my healthy B and some low fat Chedder cheese, rocket and tomato, with chilli ketchup and some cherry tomatoes on the side. Better than a Chipper take away any day 🙂


Sirloin Steak with soy, ginger and honey glaze, with stir fried Veg and wholewheat noodles. I got the recipe from a Food Club i’m in on a forum, the recipe called for Duck, which i’m not a big fan of so I griddled the sirloin and made the glaze. I used a tablepsoon of sesame oil in the veg (3 syns between 2 servings) and soy sauce, and just a drop of soy on the noodles. Really really tasty.