Super healthy, lots of added vegetables and a BIG portion. This could have easily have made 3 portions, but we are greedy and have been working in the garden all day….

Sweet Chilli Chicken Stir-fry – 552 calories

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 2

Calories per serving:  551.7

Ingredients

Red Peppers – 85g

Chestnut Mushrooms – 117g

Mange Tout – 66g

Wholewheat Noodles, Sharwood’s – 110g

Chicken Breast Fillets, Skinless & Boneless – 193g

Olive Oil – 11ml

Carrots, Peeled – 80g

Brown Onions – 72g

Frozen Garden Peas – 100g

Sweet Chilli, & Garlic, Stir Fry Sauce, Blue Dragon -1 Sachet/120g

Preparation

Cut the chicken into thin strips. Peel the carrot and cut into matchsticks. De-seed and de-stalk peppers and cut into strips. Top and tail mange touts and cut in half. Peel onion and cut into slices, De-frost the peas. Wipe mushrooms and cut into chunks.

Method

Place noodles into a pan of boiling water and cook for 10 minutes, drain and set aside.

Put oil in a large wok and heat over a medium heat. Add the chicken, stir fry until browned, remove and set aside reserving the oil. Add the peppers, carrots and onions. Cook for around 10 minutes stirring all the time. Add the mushrooms, mange touts and peas and continue to cook for a further 5 – 7 minutes.

Add the sachet of sauce to the vegetables and continue to cook for 5 minutes.

Add the browned chicken and continue to cook through for about 3 – 4 minutes. Turn off the heat, add the drained noodles and combine.

Serve.

Nutrition Data Per Serving

Calories (kcal) 551.7

Protein (g) 40.5

Carbohydrate (g) 73.1

Fat (g) 9.9

Fruit & Veg 3.5

Fibre (g) 10.8