• 1/2 cup each of veg of your choice- sliced mangetout, mixed sweet bell peppers, mushrooms, diced spring onion, sliced red chilli, broccoli
  • 1 large chicken breast, finely diced
  • 1 tsp sesame oil
  • 2 cloves garlic, finely sliced
  • a thumb of ginger, finely sliced
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 1 tbsp sriracha
  • 1 tbsp hoisin sauce
  • 3 cups noodles, cooked and drained
  • 1 tbsp soy sauce

 

  1. Pop all your veg and your chicken on a large roasting tray.
  2. Make a dressing from the ginger, garlic, 2 tbsp soy, rice wine, both oils and a good pinch of black pepper. Add this to your chicken and veg and stir well.
  3. Roast at 200°C for about 20 minutes or until nicely coloured and cooked through.
  4. Dress the cooked noodles with sriracha, hoisin, soy and sesame oil. Divide between serving bowls. Top with the cooked veg and a little more sauce.
  5. Destroy.
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Sheet-Pan Chicken Stir Fry (< 500 Cals Per Portion)

Ingredients

Instructions

Sheet-Pan Chicken Stir Fry (< 500 Cals Per Portion)

What You’ll Need:

  • 1/2 cup each of veg of your choice- sliced mangetout, mixed sweet bell peppers, mushrooms, diced spring onion, sliced red chilli, broccoli
  • 1 large chicken breast, finely diced
  • 1 tsp sesame oil
  • 2 cloves garlic, finely sliced
  • a thumb of ginger, finely sliced
  • 1 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 1 tbsp sriracha
  • 1 tbsp hoisin sauce
  • 3 cups noodles, cooked and drained
  • 1 tbsp soy sauce

 

How You Make It:

  1. Pop all your veg and your chicken on a large roasting tray.
  2. Make a dressing from the ginger, garlic, 2 tbsp soy, rice wine, both oils and a good pinch of black pepper. Add this to your chicken and veg and stir well.
  3. Roast at 200°C for about 20 minutes or until nicely coloured and cooked through.
  4. Dress the cooked noodles with sriracha, hoisin, soy and sesame oil. Divide between serving bowls. Top with the cooked veg and a little more sauce.
  5. Destroy.

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