Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 lemon
- 200grams rice vermicelli noodles
- 500grams Woolworths chicken thigh fillets, cut into 2cm pieces
- 2 cloves garlic, crushed
- 3centimeters ginger
- 2teaspoons dried chilli flakes
- 3teaspoons Chinese five-spice powder
- 150grams green beans, halved lengthways
- 1 bunch pak choy
- 1 cup shredded carrot
- 1/3 cup salt-reduced chicken stock, heated
- 1tablespoons honey
- 1/4 bunch coriander, sprigs picked
- 5milliliter extra virgin olive oil cooking spray
Nutrition per serving
1870kJ / 448Cal
1870 Kilojoules or 448 Calories
21% of daily energy intake*
Protein
34.0grams
Fat
8.8grams
Carbs
55.5grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sweet and spicy, this one-pot wonder combines the zing of fresh ginger and chilli with honey atop succulent chicken and Chinese-style vegetables.
Instruction tip
Swap tip:No noodles? Use cooked rice for this recipe instead.
Method
Step 1 of 4
Zest lemon, then juice. Place noodles in a large heatproof bowl. Cover with boiling water, then stand for 5 minutes or until softened. Drain.
Step 2 of 4
Meanwhile, finely grate ginger. Combine chicken, garlic, 1 tsp chilli (or to taste) and five-spice in a large bowl. Spray with oil.
Step 3 of 4
Heat a large deep non-stick frying pan over medium-high heat. Cook chicken in batches for 2-3 minutes or until browned and just cooked. Transfer to a bowl.
Step 4 of 4
Spray vegetables with oil, then add to pan and cook for 1-2 minutes or until just tender. Add chicken and noodles and toss to combine. Add honey, zest, juice and stock and cook for 1 minute or until heated. Spoon into bowls. Serve sprinkled with coriander and remaining chilli.
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