Chilli chicken with peanut noodles
Serves 2
Easy
Prep:
Cook:
Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories
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For the stir-fry
- 2 tsp rapeseed oil
- 2 skinless, boneless chickenthighs, about 225g in total, all fat removed, chopped
- 3 large garlic clovesfinely grated
- 1 tbsp gingercut into matchsticks
- 1 red chillideseeded and finely chopped
- 175g long-stem broccolistems sliced on the angle, florets left whole
- 1 red pepperdeseeded and chopped
- ½ tsp tamari
For the noodles
- 2 nests wholewheat noodles
- 1 tbsp sugar-free peanut butter
- ½ limezested and juiced
- 1 tsp ground cumin
Nutrition: Per serving
- kcal437low
- fat12g
- saturates2g
- carbs42g
- sugars7g
- fibre9g
- protein36g
- salt1g
Method
step 1
Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
step 2
Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.
