by Weigh It Up This was a healthy recipe to begin with, but to bring it in line with portion sizes we’ve reduced the amount of chicken, increased vegetables and used salt reduced soy.


  • 1 tsp vegetable oil

  • 2 spring onions, sliced diagonally

  • 1 tbs fresh gingre, crushed or chopped finely

  • 200g lean chicken breast, sliced

  • 150g broccoli

  • 1 medium zucchini, sliced

  • 1 medium red capsicum, deseeded and sliced

  • 1 fresh red chilli, deseeded and chopped finely

  • 2 tsp salt reduced soy sauce

  • ½ cup home-made chicken stock (or good quality store brand)

  • 2 tsp Natvia

  • 1 tbs lime juice

  • Black pepper and salt to taste

  • 2 cups cooked rice noodles


  • 1.

    Heat oil in wok or frying pan over medium high heat and add spring onions and ginger and cook for a few minutes..

  • 2.

    Add chicken and cook until just white.

  • 3.

    Add vegetables and chilli and cook for a few more minutes.

  • 4.

    Add soy sauce, chicken stock, Natvia and lime juice and continue to cook a further 5 to 7 minutes.

  • 5.

    Season with salt & pepper and serve with noodles.

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