Creative Chicken and Veggie Noodle Stir-Fry with Peanut Sauce

High ProteinLow Fat

A 520-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g chicken breast, thinly sliced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 inch ginger, grated
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 100g whole wheat noodles
• 3 tbsp peanut butter
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp water
• Pinch of red pepper flakes
• 2 tbsp chopped peanuts, for garnish

Instructions

1. Prep: Slice chicken, bell pepper, and carrot. Mince garlic and grate ginger. Whisk together peanut butter, honey, rice vinegar, and water for the sauce.
2. In a bowl, toss the sliced chicken with soy sauce and cornstarch. Heat 1 tbsp sesame oil in a large pan or wok over medium-high heat.
3. Add the chicken to the pan and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside.
4. Add garlic, ginger, red bell pepper, carrot, and broccoli to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp. While vegetables are cooking, cook the noodles according to package directions.
5. Return the chicken to the pan with the vegetables. Add the cooked noodles and pour the peanut sauce over everything.
6. Toss well to combine and heat through for 1-2 minutes.
7. Divide into two servings and garnish with chopped peanuts and red pepper flakes.