CHICKEN STIR FRY
Get that wok sizzling and enjoy throwing in ingredients to create this popular classic. The noodles give this
dish a great protein punch. Ginger, garlic and soy sauce add the well-loved Asian flavours.
dish a great protein punch. Ginger, garlic and soy sauce add the well-loved Asian flavours.
Per serving : 351kCal / Carbs 18g / Protein 45g / Fat 11g
Ingredients
1 tbsp Olive Oil
1/2 Onion
1 Clove Garlic
Ginger (thumb size)
250g Chicken
75g Carrots
100g Bell Pepper
100g Sugar Snap Peas
100g Tenderstem Broccoli
2 tbsp Light Soy Sauce
1/2 Chicken Stock Cube
100ml Boiling Water
1/2 tsp Corn-starch
115g Protein Noodles
How to make it
- Heat the olive oil in a wok or frying pan on a medium heat. Roughly chop the onion and add to the pan for l minute.
- Peel and finely chop the garlic and ginger and add to the pan for l minute.
- Cut the chic ken into chunks, add to the pan and coo k for 4 minutes or until the chicken starts to brow n.
- Grate the carrot, roughly chop up the pepper and add to the pan, cook for l minute before adding the sugar snaps and broccoli, then cook for a further 2 minutes. Now add the soy sauce and cook for another 2 minutes, until vegetables are crisp-tender.
- Dissolve the½ chicken stock in boiling water, then dissolve the corn-starch in the stock Add this to the pan (l0tbsp = roughly 700ml) and simmer for 3 minutes, until sauce thickens.
- l minute from serving, add l pack (775g) protein noodles and mix in.
- Serve the dish.