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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.
Heat oil in wok or frying pan over medium high heat and add spring onions and ginger and cook for a few minutes..
Add chicken and cook until just white.
Add vegetables and chilli and cook for a few more minutes.
Add soy sauce, chicken stock, Natvia and lime juice and continue to cook a further 5 to 7 minutes.
Season with salt & pepper and serve with noodles.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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