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Chicken, Kale, Sprout Stir Fry
INGREDIENTS:
- 100g soba noodles
- 100g shredded curly kale
- 2 tsp sesame oil
- 2 lean chicken breasts, skin removed and sliced into thin strips
- 25g piece fresh ginger, peeled and sliced into matchsticks
- 1 red pepper, deseeded and thinly sliced
- handful Brussels sprout, cut into quarters
- 1 tbsp low-sodium soy sauce
- 2 tbsp rice wine or white wine vinegar
- zest and juice 1 lime
DIRECTIONS:
- Cook the noodles following pack instructions, then drain and set aside.
- Meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the color.
- Add half the oil and cook the chicken strips until browned, then remove and set aside.
- Heat the remaining oil and fry the ginger, pepper, and sprouts until softened a little. return the chicken and kale and add the noodles.
- Tip in the soy, rice wine, lime zest, and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
NUTRITION:
Per serving: cal 390 fat 6g saturates 1g carbs 45g sugars 6g
Recipe and Image courtesy of BBCGoodFood.com
Posted in Blog