15 min prep time
15 min cooking
308 Cal / serve
Stir-fries don’t have to be boring. We’ve put a Japanese twist on this one and packed it with lots of vegies – and flavour!
- 1 1/2 Tablespoons Reduced Salt Soy Sauce (30g)
- 2 Teaspoons Mirin (10g)
- 1 Teaspoons Honey (7g)
- 200g Lean Chicken Breast, halved horizontally
- 60g Uncooked Soba Noodles
- 1 Bunches Gai Lan (160g)
- 1g Olive Oil Spray
- 1 Cloves Garlic (3g), finely chopped
- 1 X 4cm pieces Ginger (20g), finely grated
- 1 Shallot (6g), thinly sliced
- 1 Celery Stalk (55g), thinly sliced
- 1 Red Capsicum (155g), thinly sliced
- 80g Snow Peas, trimmed
- Combine soy sauce, mirin and honey in a small bowl. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes.
- Cook noodles following packet directions. Drain and set aside. Cut gai lan to separate stems and leaves; shred leaves.
- Spray a non-stick frying pan or wok with oil and heat over medium heat. Add chicken and cook for 3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Wipe pan clean with some paper towel. Spray with oil and heat over medium-high heat. Add garlic and ginger, and stir-fry for 30 seconds.
- Add shallot, celery, capsicum, gai lan stems and a splash of water. Stir-fry for 2 minutes. Add snow peas and stir-fry for 1 minute. Add gai lan leaves and stir-fry for 1 minute.
- Add noodles to pan and season with freshly ground black pepper. Toss to combine and heat through.
- Divide between bowls. Slice chicken, add to noodles and serve.
- Soba noodles are made from buckwheat and wheat flour, and have a distinctive earthy flavour. You will find them in the Asian section of the supermarket. Use ramen or rice stick noodles in place of soba if you prefer. Adjust your calories accordingly.
- Shallots are the long, green, thin variety.