Chinese Chicken Stir-fry with Noodles

PREP 5 MIN

COOK  10 MIN

Based on 1 serving. Multiply for extra people

INGREDIENTS

1 tsp olive oil 

300g skinless chicken thighs thinly sliced

60g broccoli cut into florets

1 carrot (medium) peeled into ribbons

1 red capsicum sliced

60g flat rice noodles cook as per packet instructions

1 bunch of baby bok choy (buk, pak or puk choy)(150g bunch) sliced

salt & pepper, to taste

1⁄2 cup (20g) bean shoots rinsed

Sauce

2 tbs soy sauce (or tamari if gluten free) 

1 tbs brown rice vinegar 

1 tbs water 

1 small red chilli sliced

2 tsp fresh ginger skin removed & grated

METHOD

Heat oil in non-stick frypan, add chicken, cook for 3 minutes, turning over to cook evenly. Add broccoli and saute for 2 minutes. Add carrot and capsicum, tossing for a further 2 minutes.

Combine all sauce ingredients in a blender.

Add noodles, bok choy and sauce to pan. Toss well until heated through and adjust seasoning. Stir through bean sprouts and divide between bowls to serve.

NUTRITION

Energy (kJ) 1678 kJ / 401 cals

Protein 32.6 g

Fat 15.5 g

Sat. Fat 4.2 g

Carbs 29.7 g

Sugar 4.5 g

Fibre 5.9 g