Ingredients
The following ingredients have 1 Servings
- 20 ml soy sauce
- 5 ml sesame oil
- 1/2 cm ginger root - grated
- 1 clove garlic - crushed
- 75 g chicken breast - cut into thin strips (skinless)
- 1 spray cooking oil
- 1/2 red chilli - deseeded and finely chopped (optional)
- 100 g mushrooms (thinly sliced)
- 100 g mixed peppers - deseeded and cut into thin strips
- 50 g broccoli florettes
- 1 Slimfast Spicy Thai Noodle Pot
- 1/2 head of pak choi - cut into strips lengthwise
- Coriander leaves to garnish
Instruction
- Mix the soy sauce, sesame oil, ginger and garlic together in a small bowl and stir in the chicken. Cover and leave in the fridge for up to 24 hours to marinade.
- Spray a non stick frying pan with one spray of cooking oil, and heat. Drain the chicken from the marinade and stir fry for a 5 minutes until cooked through and starting to brown.
- Add the chilli, mushrooms, peppers and broccoli and stir fry for another few minutes.
- Add the Slimfast noodle pot, the reserved marinade and cook through until piping hot.
- Stir through the shredded pak choi.
- Serve immediately, garnished with the coriander with a little soy and chilli sauce.
