This Chicken and Vegetable Stir-Fry is a crowd-favourite and for a good reason. 

Serves 2

Ingredients
 

• 2 skinless, boneless chicken breasts, sliced into thin strips
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup sliced capsicum
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• Salt and pepper to taste
• 1 tsp sesame seeds
• 220g Thin Hokkein noodles

Method
 

1. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
4. Add the sliced chicken to the skillet and cook for 4-5 minutes until browned and cooked through.
5. Add the sliced capsicums, broccoli florets, and sliced mushrooms to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
6. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for another minute until the sauce thickens.
7. Season with salt and pepper to taste.
8. Toss noodles into stir fry mixture.
9. Remove the skillet from heat and let it rest for a few minutes.
10. Serve the chicken and vegetable stir-fry hot, garnished with sesame seeds.

Nutrition per serve
 

• Calories: 431cal
• Carbohydrates: 40.9g
• Fats: 14g
• Protein: 36.1g