Sheet-Pan Chicken Stir Fry (< 500 Cals Per Portion)
- Pop all your veg and your chicken on a large roasting tray.
- 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.
- Roast at 200°C for about 20 minutes or until nicely coloured and cooked through.
- 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.