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Recipe: Low calorie chicken vegetable packed stir fry
A low calorie, vegetable packed chicken stir fry made using Slimfast's SlimTaki® Noodles.
Servings: 1
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
- 20 ml soy sauce
- 5 ml sesame oil
- 1/2 cm ginger root - grated
- 1 clove garlic - crushed
- 75 g chicken breast - cut into thin strips - skinless
- 1 spray cooking oil
- 1/2 red chilli - deseeded and finely chopped - optional
- 100 g mushrooms - thinly sliced
- 100 g mixed peppers - deseeded and cut into thin strips
- 50 g broccoli florettes
- 1 Slimfast Spicy Thai Noodle Pot
- 1/2 head of pak choi - cut into strips lengthwise
- Coriander leaves to garnish
Mix the soy sauce, sesame oil, ginger and garlic together in a small bowl and stir in the chicken. Cover and leave in the fridge for up to 24 hours to marinade.
Spray a non stick frying pan with one spray of cooking oil, and heat. Drain the chicken from the marinade and stir fry for a 5 minutes until cooked through and starting to brown.
Add the chilli, mushrooms, peppers and broccoli and stir fry for another few minutes.
Add the Slimfast noodle pot, the reserved marinade and cook through until piping hot.
Stir through the shredded pak choi.
Serve immediately, garnished with the coriander with a little soy and chilli sauce.
Use a good quality non stick pan to minimize the amount of oil needed to fry the chicken.
Drink 1 or 2 glasses of water before and with the noodles.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.