Serves 2
Ingredients:
1 tsp coconut oil
300g fresh chicken breast, diced
100g mushrooms of your choice, sliced
80g red bell-pepper, sliced
60g mangetout
350g cooked rice noodles (60g uncooked weight)
for the sauce:
2 tsps fresh ginger, finely chopped
2 tbsps rice vinegar
1 small red chilli, chopped
1 garlic clove, finely chopped
35g peanut butter
2 tbsps light soy sauce or tamari
to serve:
2 tbsps fresh coriander, finely chopped
lime wedges
Method:
Place the sauce ingredients in a bowl and mix thoroughly.
Heat the oil in a frying pan or wok over a medium / high heat.
Add the chicken and stir fry for 4-5 minutes, stirring frequently, until sealed all over.
Add the vegetables and stir fry for 4-5 minutes, stirring frequently, until tender.
Add the sauce and reduce heat to low. Stir well and cook for 2 minutes, stirring frequently.
Add the cooked noodles, stir well and cook until heated through.
Garnish with coriander and serve with lime wedges.
Store any leftovers in an airtight container and refrigerate for up to 2 days.
Per serving: 488 calories 16g fat
42g carbs 44g protein