Healthy living balsamic chicken noodle stir-fry recipe
This delectable little noodle bowl is ideal for a quick, filling and easy lunch or even a scrumptious speedy dinner. A slight twist on the Chinese favourite dish with tangy balsamic chicken on a bed of spicy noodles, that really gives your taste buds a tasty kick.
See method- Serves 4
- Takes 45 mins
- 392 calories / serving
Ingredients
- 290g (9oz) Healthy Living Ginger, Lime and Chilli Chicken Fillets
- 15ml (1 tbsp) sunflower oil
- 1 large or 2 small garlic cloves, crushed
- 2.5cm ginger, grated
- 2 red chillies, finely diced
- 150g mangetout, halved
- 125g baby sweetcorn, halved lengthways
- 2 large carrots, grated
- 1 x 225g tin water chestnuts, quartered
- 1 pak choi, shredded
- 1 x 375g pack fresh egg noodles
- 90ml (6 tbsp) Healthy Living Balsamic Dressing
- 1 red chilli, finely diced
- 2 spring onions, finely sliced
Each serving contains
- Energy
- 1645kJ 392.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 27.9gProtein 29.8gFibre 5.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Place the chicken fillets onto a baking tray and cook for 30-35 mins.
- Meanwhile, prepare the stir-fry. Heat the sunflower oil and add the garlic, ginger and chilli; cook until golden and fragrant.
- Add the mangetout, baby sweet corn, carrots, water chestnuts and a splash of water and cook on a medium heat, stirring occasionally to ensure the vegetables cook evenly.
- After 3-4 mins, add the pak choi and noodles and mix well.
- Pour over the balsamic dressing a minute or so before serving, making sure it is evenly stirred through.
- When the chicken is cooked through with no pink showing, slice the fillets on the diagonal.
- Serve the stir fry in large bowls, topped with the chicken, finely diced chilli and spring onions.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
