PROTEIN PIXIE
Chicken Noodle Stir Fry
689 Calories
Protein: 51 g
Carbs: 64 g
Fat: 24 g
Serves 4
For the sauce:
80 ml soya sauce
3 tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, peeled and chopped
4 cm fresh ginger, peeled and grated
1 tbsp cornflour mixed with 2 tbsp water
For the stir fry:
600 g boneless, skinless chicken thighs, roughly chopped
1/2 tbsp sesame oil
1 bag (300 g) of stir fry vegetable mix (I use the pepper mix)
100 g tenderstem broccoli
600 g high protein noodles
4 spring onions, chopped
Salt and pepper to taste
Ingredients
Notes:
- You can use any type of vegetables for the stir fry. To save time, I like to get mine pre-cut from the stir-fry section in the supermarket.
- This recipe is not macro friendly as it is a little heavy on carbs and fats, but is a great option instead of a take-away.
1. In a bowl whisk the soya sauce, rice vinegar and honey.
2. Heat the sesame oil in a small saucepan and add the ginger and garlic. Fry for about a minute.
3. Add the soya sauce mixture and bring to a gentle simmer, stirring continuously.
4. Add the cornflour mixture and stir. Once the sauce has started to thicken and bubble, remove from the heat and set aside.
5. Season the chicken with salt and pepper
6. Fry for about 10 minutes until completely cooked through, then remove from the heat.
7. Add the bag of stir fry vegetables and the broccoli and fry until tender but still crunchy.
8. Add the chicken to the vegetables. Then add the noodles, the sauce and the spring onions. Toss to combine.