JOE'S 15-min meals

Start the year right with healthy new recipes from The Body Coach

SERVES 4 PREP 5 MINS COOK 10 MINS 

1tbsp vegetable oil
640g chicken mini fillets
40g cornflour
5tbsp oyster sauce
4tbsp soy sauce
2tbsp honey
2 bunches spring onions, finely sliced
4 garlic cloves, grated
Thumb-size piece fresh ginger, grated
Juice 1-2 limes, plus wedges to serve
Cooked rice, to serve

1 Heat the oil in a large frying pan or wok, and fry the chicken over high heat for 3-4 mins until golden.
2 Meanwhile, whisk together the cornflour, oyster sauce, soy sauce, and honey in a small bowl.
3 Add most of the spring onions to the chicken, along with the garlic and ginger, and stir-fry for 1 min until fragrant. Pour in the cornflour mixture and coat the chicken and veg, then add 300ml water and bubble until the sauce is thick and glossy.
4 Season with lime juice, to taste, then serve with rice and lime wedges, scattered with the remaining spring onions.

Per serving: 310 cals, 5g fat, 1g sat fat, 26g carbs