This is the ideal family meal - quick and easy to prepare from a variety of ingredients typically found in your fridge or cupboard!
Ingredients
1 spray (about 1/3 second)
Cooking spray, vegetable oil
(enough to coat baking sheet)
3 breast
Chicken breast, boneless, skinless
(medium, cubed or strips)
396 gm
Rice noodles, dry
(or alternate noodle of choice)
1 tbsp
Sesame oil
1 onion(s)
Sweet onion
1 pepper(s)
Red chili pepper (also chile or chilli)
(finely chopped)
1 clove(s)
Garlic
(minced)
1 piece, 2-inch
Ginger root
(fresh, grated)
1 cup
Broccoli florets
(fresh or frozen)
1 cup
Carrots
(peeled and chopped)
1 cup
Green bell pepper
(chopped or strips)
1 cup
White mushrooms
(thinly sliced)
1 cup
Green/yellow string beans, raw
1 tbsp
Tamari, gluten free, reduced sodium
(soy sauce works too)
1 tbsp
Oyster sauce
1 tbsp
Lemon juice
Instructions
Preheat the oven to 350F degrees. Line a baking sheet with tinfoil or parchment paper, and spray with vegetable oil. Place the chicken breasts on the baking sheet and cook the chicken breast in the oven for 25-30 minutes.
Meanwhile, prepare noodles as per package instructions.
While the chicken and noodles are cooking, heat the sesame oil in a large wok or saucepan on medium-high heat.
Add the sweet onion, red chili pepper, garlic, and ginger. Cook for 2-3 minutes, until fragrant.
Add the broccoli florets, carrot, bell pepper, mushrooms, and string beans to the pan and let them cook for 5 minutes.
Add the tamari (or soy sauce), oyster sauce, and lemon juice. Add a bit of water to stop the vegetables from sticking. Put the lid on the wok and continue cooking for 2-3 minutes until the veggies are slightly softened.
Once the chicken is cooked, dice into cubes or strips 1/2 inch wide, add to the stir-fry mixture and give it a good stir. Cover the wok and let simmer for another 2 minutes.
Serve stir-fry over noodles and enjoy!
Notes:
To save time, use a frozen stir-fry vegetable blend.
Garnish with sunflower seeds, chopped peanuts, sesame seeds, a lime wedge, or a strip of hot sauce.
To keep the recipe interesting, try mixing up the:
Vegetables (red cabbage, snow peas, celery, Bok Choy, etc.)
