Speedy Chicken & Veggie Stir-fry
A vibrant and quick stir-fry packed with lean chicken breast and crisp spring vegetables, tossed in a savory sauce and topped with crunchy peanuts.
Ingredients
- Chicken Breast140 g
- Rice Noodle30 g
- Chicken Broth25 ml
- Broccoli75 g
- Bell Pepper75 g
- Spring Onion25 g
- Garlic5 g
- Bell Pepper75 g
- Sesame Oil10 ml
- Ginger5 g
- Soy Sauce15 ml
- Peanut12.5 g
- Lime0.5 whole
Instructions
- 1Step 1
Bring a small pot of water to a boil for the rice noodles. Once boiling, remove from heat, add rice noodles, and let soak for 3-5 minutes until tender. Drain and set aside.
- 2Step 2
While noodles soak, dice the chicken breast into bite-sized pieces. Chop the broccoli into small florets, slice the bell pepper, and thinly slice the spring onions. Mince the garlic and ginger.
- 3Step 3
Heat sesame oil in a large wok or skillet over medium-high heat.
- 4Step 4
Add diced chicken to the hot wok and stir-fry for 4-5 minutes until cooked through and lightly browned.
- 5Step 5
Add broccoli and bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
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