Butternut-squash-stir-fry

Chicken and red pepper stir-fry with butternut squash noodles

Ready-spiralized noodles make this fresh and colourful dish quick and simple to cook

By , 18 September 2017

(32 votes)

Chicken and red pepper stir-fry with butternut squash noodles

  • 25 Mins

  • Serves: 4

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.