Chicken, broccoli and mushroom stir-fry

Serves: 4
Time to make: 25 mins

Total cost: $ 24.84 / $ 6.21 per serve

(at time of publication)

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

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)

Kilojoules 1080kJ

Calories 258cal

Protein 29g

Total fat 5g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 6g

Dietary fibre 5g

Sodium 630mg

Calcium 80mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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