Healthy Chicken And Vegie Stir-fry Recipe
Recipe by
www.taste.com.au
Visit website
Ready in 35 minutes, this healthy Asian stir-fry is loaded with chicken, noodles and vegies, and will be a new family favourite.
Ingredients
- 100 g dried vermicelli noodles
- 2 tablespoons salt-reduced tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 500 g chicken breast fillets (thinly sliced)
- 1 red onion (cut into thin wedges)
- 1 carrot (large, halved, thinly sliced)
- 1 fresh red chilli (long, finely chopped)
- 1 lemongrass stalk (white part only, finely chopped)
- 2 teaspoons ginger (shredded, fresh)
- 2 garlic cloves (finely chopped)
- 1 red capsicum (large, deseeded, thinly sliced)
- 200 g sugar snap peas (trimmed)
- 250 g zucchini noodles
- fresh basil leaves (to serve)
Method
- Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain.
- Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar. Set aside.
- Spray a large wok with oil and heat over high heat. Stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden. Transfer to a plate.
- Spray the wok with a little more oil. Add the onion and carrot and stir-fry for 2 minutes. Add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic. Add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute. Add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.
- Add the sauce mixture and the chicken to the wok. Stir-fry for 1-2 minutes or until heated through. Serve topped with fresh basil leaves.
View the recipe instructions at www.taste.com.au