A stir-fry like this one meets all your veggie needs and is easy to knock up on a Thursday after work.
Ingredients
- 1 bunch bok choy, trimmed and chopped and roughly chopped
- 50g snow peas, trimmed
- 450g hokkien noodles
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon honey
- 1 teaspoon finely grated ginger
- 3 small chicken breast fillets, sliced into thin strips
- 100g baby corn, halved diagonally
Method
- Step 1Heat half 1/2 teaspoon of peanut oil in a wok or large frying pan over medium-high heat. Add chicken and cook for 3 minutes or until just cooked. Remove from heat.
- Step 2Add another 1/2 teaspoon of peanut oil and stir-fry the ginger, bok choy and baby corn for 3 minutes or until tender.
- Step 3Return the chicken to the pan, along with the snow peas, noodles, soy sauce and honey. Toss well, cook for a further 2 minutes and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1875 kj
Energy
5g
Fat Total
1g
Saturated Fat
56g
Protein
819.97mg
Sodium
8g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Spice up this meal by adding a chopped long red chilli or replace the honey with sweet chilli sauce.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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