Quick and Easy hCG Diet Recipe for Phase 2: Chicken and Vegetable stir fry
Recipe for Phase 2 of the HCG Diet. Makes 2 servings.
5 ounces skinless, boneless chicken breast meat – cut into bite-size pieces
1 tbsp Coconut Oil
1-2 bell pepper(s) diced
1/4 cup(s) scallion(s) (green onions) chopped
1/2 clove(s) garlic, minced
3/4 large onion chopped
2 tablespoons of water
Low sodium soy sauce to taste
1/4 teaspoon of black pepper
Slice chicken prior to cooking. Slice preferred vegetables.
Combine the chicken and soy sauce in a mixing bowl until the chicken is completely coated with the soy sauce (we recommend Braggs) and set aside.
Heat the coconut oil in a wok or large skillet over medium high heat. Stir in the garlic and onion; then cook and stir until the onion is soft but not overcooked; about 1 minute. Add the chicken and soy sauce. Cook and stir until the chicken has lightly browned and is no longer pink- this should take about 10 minutes.
Pour in the 2 tablespoons water; season with pepper. Add the vegetables. Cover; boil until the vegetables are just tender, about 5 minutes; cook until liquid thins a bit and then it’s ready!
This is an easy recipe to adjust to your own tastes. Swap the bell peppers for snow peas or green beans, or perhaps add a small, minced orange hot pepper.