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Recipes - Dinner
INGREDIENTS: (Serves 2)
- 240g Chicken Breast
- 30g Unsalted Peanuts
- 2tbsp Black Bean Sauce
- 150g Medium Egg Noodles
- 200g Tenderstem Broccoli
- Tsp Olive Oil
- 30g Mozzarella Cheese
- Red Wine Vinegar
- Low Calorie Cooking Spray
MACROS:
- 579 Calories
- 60g Carbs
- 45g Protein
- 18g Fat
METHOD:
- Place a non-stick pan on medium heat and toast the peanuts as it heats up tossing them regularly
- Set the peanuts aside
- Score the chicken lengthways going about halfway through, toss the chicken in a bowl with a teaspoon of olive oil, splash red wine vinegar and the black bean sauce to coat. Then cook in a hot pan sprayed with low cal cooking spray until dark and cooked through
- Cook the noodles according to packet instructions, trim your broccoli stems and add to the noodles when there is around 2 mins of cooking time left
- Remove the chicken to a board, using tongs carefully drag the noodles and broccoli into the pan with a bit of their water
- Pound half the peanuts in a pestle and mortar until fine, road into the pan with the remaining black bean sauce until mixed well
- Divide between your plates, slice the chicken and place on top, scatter over the remaining peanuts and serve
VEGGIE?
Try replacing the Chicken breast with Quorn pieces!