Chinese Style Chicken and Trout Delight

Instructions

1. Cut the skinless chicken breast into bite-sized pieces and set aside.
2. Slice the fresh trout fillet into medium strips and keep refrigerated.
3. Wash and slice the red and green bell peppers into thin strips.
4. Peel and mince one garlic clove and 5 grams of fresh ginger finely.
5. Heat 5 ml of sesame oil in a wok or large frying pan over medium heat.
6. Add the minced garlic and ginger to the hot oil and stir fry for 30 seconds until fragrant.
7. Add the diced chicken breast to the wok and stir fry for 5 minutes until the chicken is nearly cooked through.
8. Add the sliced trout fillet to the wok and gently stir fry for 2 minutes to cook through without breaking the fish.
9. Add the sliced red and green bell peppers and continue stir frying for 2 minutes until vegetables are tender-crisp.
10. Mix 5 grams of cornstarch with 15 ml of low sodium soy sauce in a small bowl to make a slurry.
11. For the soy sauce slurry into the wok and stir gently to coat all ingredients evenly.
12. Cook for 1 more minute until the sauce thickens and coats the chicken, trout, and vegetables.
13. Add a pinch of ground black pepper and 5 ml of sesame oil, stir to combine and remove from heat.
14. Serve the Chinese style chicken and trout hot over 150 grams of cooked jasmine rice.
15. Garnish with 10 grams of sliced spring onion before serving.