Ingredients
Chicken and marinade
- 8 Chicken thighs (cut into small bite sized pieces)
- 2 Garlic cloves (minced)
- 1 Small piece of ginger (minced)
- 1/2 Red chilli (minced)
- 1 tsp Soy sauce
- 1 tsp Oyster sauce
- 1/2 Lime (juice only)
Vegetable noodle stir fry:
- 2 Garlic cloves (finely chopped)
- 1/2 Red chilli (finely chopped)
- 1 Small piece of ginger (finely chopped)
- 3 Spring onions (finely chopped)
- 1 Carrot (finely chopped)
- 225 g Tin of sliced chestnuts (drained)
- 225 g Tin of bamboo shoots (drained)
- 3 tbsps Soy sauce
- 1/2 Lime (juice only)
- 1 tbsp Honey
- 300 g Cooked noodles
- Drizzle of extra virgin olive oil
Instructions
- Place the cut chicken thighs into a large bowl and add all the marinade ingredients to the bowl – mix well.
- Heat a large wok on a high heat. Once hot, I add 1 tbsp of oil followed by the marinated chicken and stir fry for a 3-4 minutes until it had some nice colour
- Next, add the chopped garlic, ginger, chilli, spring onion, carrot and continued to stir fry for 2-3 minutes.
- Finally, add the bamboo shoots, water chestnuts, cooked noodles, 3 tbsps of soy sauce, 1 tbsp of honey, the juice of half a fresh lime and stir well for 30 seconds before plating up.
- Optional: I garnished with some sesame seeds, fresh lime, red chilli, spring onion and fresh coriander (this is optional but was a really nice addition)
Nutrition
Serving: 1 Serving | Calories: 488kcal | Carbohydrates: 50g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 581mg | Potassium: 818mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2707IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg
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