Chicken and red pepper stir-fry with butternut squash noodles
,
18 September 2017
(40 votes)
Nutritional Info
Each 255g serving contains
-
Energy
758KJ
181KCAL
9% -
Fat
4.3g
low
6% -
Saturates
0.8g
low
4% -
Sugars
6.1g
low
7% -
Salt
0.82g
med
14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
- 1tsp rapeseed oil
- 300g Butcher’s Selection Chicken Breast Fillets, cut into strips
- 2cm piece of ginger, finely grated
- 2 cloves garlic, finely sliced
- 1 red chilli, sliced
- 1 red pepper, deseeded and finely sliced
- 250g Extra Special Tenderstem Broccoli, cut in half lengthways
- 2tsp Chinese 5 spice
- 200g Asda Butternut Squash Noodles
- 2tbsp reduced-salt soy sauce
- 4 spring onions, thinly sliced
- 1tbsp sesame seeds
- Coriander leaves, to serve.
Method
Heat the rapeseed oil in a nonstick wok or frying pan until it starts to smoke.
Add the chicken breast fillets and cook for 5-6 mins until golden and cooked through.
Add the ginger, cloves garlic cloves, red chilli, red pepper, broccoli and Chinese 5 spice. Toss to combine and cook for 3-5 mins until the broccoli starts to soften.
Add butternut squash noodles and reduced-salt soy sauce to the pan. Toss to combine.
Cook for 2-3 mins to warm the noodles through, then sprinkle with spring onions, sesame seeds and coriander leaves, to serve.