Chicken, broccoli and mushroom stir-fry

Serves: 4

Time to make: 25 mins

Ingredients

2 tablespoons gluten-free soy sauce
2 tablespoons gluten-free barbecue sauce
1 tablespoon water
200g rice stick noodles
2 teaspoons peanut oil
400g skinless chicken breast fillets, thinly sliced
1 onion, cut in thin wedges
3cm piece fresh ginger, peeled, cut in thin matchsticks
150g mushrooms, halved
200g green beans, trimmed, cut in 4cm lengths
1 head broccoli, top and stalk, sliced
2 cups spinach leaves, washed, sliced

Instructions

Stay Awake

1 In a small bowl combine soy and barbecue sauces and water. Set aside. Place noodles in a large bowl. Cover with boiling water and set aside to soak for 5 minutes. Drain well.

2 Meanwhile, heat half the oil in a wok or frying pan over a high heat. Cook chicken in batches for 2–3 minutes or until golden. Remove from wok and set aside.

3 Return wok to a high heat. Add the remaining oil, onion and ginger. Stir-fry for 2 minutes. Add mushrooms. Stir-fry for 1 minute then add beans and broccoli. Stir-fry for 2 more minutes.

4 Return chicken to wok with spinach, noodles and combined sauces. Toss until everything is coated and spinach is just wilted. Serve immediately.

Nutrition Info (per serve)

Calories 258 cal

Kilojoules 1080 kJ

Protein 29 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 6 g

Dietary fibre 5 g

Sodium 630 mg

Calcium 80 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.