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Ingredientes
- 220 gm Chicken breast, sliced
- 2 Tbsp. Vegetable oil
- 3 x Water chestnuts, sliced
- 1 sm Carrot, sliced
- 1/2 sm Courgette, sliced
- 1/2 sm Onion, sliced
- 1/2 x Green pepper, sliced
- 1/2 x Red pepper, sliced
- 200 ml Chicken stock
- 4 ounce Beansprouts
- 4 ounce Bamboo shoots
- 4 ounce Mushrooms
- 4 ounce Baby sweetcorn
- 8 ounce Noodles
- 4 ounce Pineapple chunks
- 1/4 tsp Chinese five spice
- 1/4 tsp Ginger
- 1/4 tsp Chilli pwdr
- 2 x Cloves garlic, minced
Direcciones
- Marinade the chicken for 2 hrs in soy sauce. Oil a warm wok, quickly seal the chicken, remove and place to one side. Stir fry the carrots and onion followed by the garlic and ginger. Add in the water chestnuts, sweetcorn and the rest of the vegetables excluding the beansprouts. Add in a healthy pinch of Chinese five spice, replace the chicken and continue stirring. Stir in the beansprouts and add in 50ml of chicken stock.
- In a separate oiled wok, put in the noodles and pineapple chunks and stir fry for 30 seconds. Put in the chilli pwdr and 100ml of chicken stock.
- Stir through for another 30 seconds and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1066g | |
| Calories 1520 | |
| Calories from Fat 409 | 27% |
| Total Fat 46.1g | 58% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.91g | |
| Cholesterol 113mg | 38% |
| Sodium 896mg | 37% |
| Potassium 1762mg | 50% |
| Total Carbs 218.95g | 58% |
| Dietary Fiber 11.7g | 39% |
| Sugars 16.24g | 11% |
| Protein 53.83g | 86% |
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