Healthy Chicken & Vegie Stir-Fry
Recipe: #36365
January 26, 2021
Categories: Chicken, Onions, Wok/Stir-Fry, No Eggs, Non-Dairy, Zucchini, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (481.7 g)
- Calories 573
- Total Fat - 8.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 362 mg
- Sodium - 3845.9 mg
- Total Carbohydrate - 97.2 g
- Dietary Fiber - 5 g
- Sugars - 58.8 g
- Protein - 30.7 g
- Calcium - 100.5 mg
- Iron - 5.8 mg
- Vitamin C - 66.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place the noodles in a large heatproof bowl and cover with boiling water and set aside to soak for 5 minutes or until tender and then drain.
Step 2
Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar and then set aside.
Step 3
Spray a large wok with oil and heat over high heat and stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden and transfer to a plate.
Step 4
Spray the wok with a little more oil and add the onion and carrot and stir-fry for 2 minutes and then add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic and now add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute and finely add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.
Step 5
Add the sauce mixture and the chicken to the wok and stir-fry for 1-2 minutes or until heated through and serve topped with fresh basil leaves.
Tips
No special items needed.