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Name: Stir-Fry Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Noodles; 1/4 ts Chinese five spice; 4 oz Bamboo shoots; 1/4 ts Chilli powder; 2 tb Vegetable oil; 4 oz Mushrooms; 1 sm Carrot; sliced; 2 Garlic chopped; 220 g Chicken breast; sliced; 200 ml Chicken Stock; 4 oz Pineapple chunks; 4 oz Beansprouts; 3 Water chestnuts; sliced; 1/2 Green pepper; sliced; 1/4 ts Ginger; 4 oz Baby sweetcorn; 1/2 sm Onion; sliced; 1/2 Red pepper; sliced; 1/2 sm Courgette; sliced

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INGREDIENTS

8 oz Noodles
1/4 ts Chinese five spice
4 oz Bamboo shoots
1/4 ts Chilli powder
2 tb Vegetable oil
4 oz Mushrooms
1 sm Carrot; sliced
2 Garlic ; chopped
220 g Chicken breast; sliced
200 ml Chicken Stock
4 oz Pineapple chunks
4 oz Beansprouts
3 Water chestnuts; sliced
1/2 Green pepper; sliced
1/4 ts Ginger
4 oz Baby sweetcorn
1/2 sm Onion; sliced
1/2 Red pepper; sliced
1/2 sm Courgette; sliced

Servings

INSTRUCTIONS

Marinade the chicken for 2 hours in soy sauce. Oil a hot wok, quickly seal the chicken, remove and place to one side. Stir fry the carrots and onion followed by the garlic and ginger. Add the water chestnuts, sweetcorn and the rest of the vegetables excluding the beansprouts. Add a pinch of Chinese five spice, replace the chicken and continue stirring. Stir in the beansprouts and add 50ml of chicken stock. In a separate oiled wok, put in the noodles and pineapple chunks and stir fry for 30 seconds. Put in the chilli powder and 100ml of chicken stock. Stir through for another 30 seconds and serve hot.

NOTES

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Stir-Fry Chicken

8 oz Noodles
1/4 ts Chinese five spice
4 oz Bamboo shoots
1/4 ts Chilli powder
2 tb Vegetable oil
4 oz Mushrooms
1 sm Carrot; sliced
2 Garlic chopped
220 g Chicken breast; sliced
200 ml Chicken Stock
4 oz Pineapple chunks
4 oz Beansprouts
3 Water chestnuts; sliced
1/2 Green pepper; sliced
1/4 ts Ginger
4 oz Baby sweetcorn
1/2 sm Onion; sliced
1/2 Red pepper; sliced
1/2 sm Courgette; sliced

Marinade the chicken for 2 hours in soy sauce. Oil a hot wok, quickly seal  the chicken, remove and place to one side. Stir fry the carrots and onion  followed by the garlic and ginger. Add the water chestnuts, sweetcorn and  the rest of the vegetables excluding the beansprouts. Add a pinch of  Chinese five spice, replace the chicken and continue stirring. Stir in the  beansprouts and add 50ml of chicken stock.    In a separate oiled wok, put in the noodles and pineapple chunks and stir  fry for 30 seconds. Put in the chilli powder and 100ml of chicken stock.  Stir through for another 30 seconds and serve hot.

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Nutrition

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Serving Size: 1 Serving (1440g)
Recipe Makes: 1 servings

Calories: 1323
Calories from Fat: 305 (23%)

Amt Per Serving		% DV

	Total Fat 33.9g	45 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 16.7g
	Polyunsanturated Fat 9.3g
Cholesterol 200.3mg		62 %
Sodium 659.2mg		23 %
Potassium 2360.5mg		62 %
Total Carbohydrate 207.4g		61 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 193.9g
Protein 51.2g		73 %
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: 1323

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