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Chicken and Veg Stir-Fry
Faster than a takeaway and much better for you. Twenty minutes start to finish.
Meg's tip: Use prawns or tofu for a change, and rice noodles to make it gluten free (with tamari).
Contains: Gluten, eggs, soy, sesame. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 2 · Prep 10 min · Cook 10 min
Ingredients
- 120g egg noodles
- 300g chicken breast, sliced
- 1 tbsp vegetable oil
- 300g stir-fry veg (peppers, beansprouts, pak choi, carrot)
- 2 garlic cloves, sliced
- Thumb of ginger, grated
- 2 tbsp low-salt soy sauce
- 1 tsp honey
- 1 tsp sesame seeds
- Spring onions to serve
Method
- Cook the noodles following the packet, then drain.
- Heat the oil in a wok until very hot and stir-fry the chicken for 4 to 5 minutes.
- Add the garlic, ginger and veg and stir-fry for 3 minutes.
- Mix the soy and honey, add with the noodles and toss for 1 minute.
- Serve topped with spring onions and sesame seeds.
Per serving (approx.): 505 kcal, 44g protein, 53g carbs, 11g fat