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

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  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.