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Name: Chicken stir-fry with rice noodles recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 200 grams Flat Rice noodles If using dried noodles, soak them in warm water until softened, according to packet instructions. (This wil; 250 grams boneless chicken breast halves Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it joi; 2 cloves Garlic cloves peeled and finely sliced; 200 grams Broccoli cut in half lengthways; 2 tablespoons Soy sauce; 2 each Egg whites

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INGREDIENTS

200 grams Flat Rice noodles ; If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)
250 grams boneless chicken breast halves ; Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally into strips.
2 cloves Garlic cloves ; peeled and finely sliced
200 grams Broccoli ; cut in half lengthways
2 tablespoons Soy sauce
2 each Egg whites

Servings

INSTRUCTIONS

If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)

Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally into strips.

Heat a wok over a high heat and add a dash of oil. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.

Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season. When the broccoli is tender, remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of oil and heat through.

Drain the soaked noodles. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook. Add the noodles and toss well, breaking up the egg as you do so. Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.

Serve the noodles immediately with wedges of lime to squeeze on top.

NOTES

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Chicken stir-fry with rice noodles recipe

200 grams Flat Rice noodles If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)
250 grams boneless chicken breast halves Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally into strips.
2 cloves Garlic cloves peeled and finely sliced
200 grams Broccoli cut in half lengthways
2 tablespoons Soy sauce
2 each Egg whites

If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)

Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it joined down one side, then open it out. Flatten it with a rolling pin, then cut it diagonally into strips.

Heat a wok over a high heat and add a dash of oil. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.

Serve the noodles immediately with wedges of lime to squeeze on top.

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Nutrition

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Serving Size: 1 Serving (655g)
Recipe Makes: 2 Servings

Calories: 652
Calories from Fat: 14 (2%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 14621.3mg		504 %
Potassium 1223mg		32 %
Total Carbohydrate 107g		31 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 100.7g
Protein 54.6g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 652

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