Quorn

An easy Stir Fry that is low carb and healthy and can be on your dinner table in less than 40 minutes!
217 Cals
Per serving
Serves 4
Ingredients
- 3 cups Quorn Chicken Style Pieces
- 1 tbsp coconut oil
Ingredients for the Marinade
- 3 tbsp soy sauce
- 3 tbsp rice wine
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, minced
Ingredients for the Zucchini Noodles
- 1 tbsp coconut oil
- 2 zucchini - cut into thin ribbons/noodles with a spiralizer or peeler
- 1 carrot, peeled and cut into thin matchsticks
- 2 green onions, sliced
- 1 1/3 cup snow peas, cut into half lengthways
- 2 heads bok choy, shredded
Ingredients for the Dressing
- 2 tbsp maple syrup
- 2 tbsp yuzu (or if not available try 2 parts mandarin juice to 1 part grapefruit)
Method
- Prepare the marinade by combining the ingredients. Stir in the Quorn Chicken Style Pieces, cover and refrigerate for 20 minutes.
- Preheat the coconut oil and fry the marinated Quorn Pieces for 4-5 minutes. Keep warm.
- Stir fry the vegetable in the coconut oil for 4-5 minutes until slightly softened.
- Serve onto four plates, top with the marinated Quorn and drizzle with the dressing.
