Vietnamese Chicken Stir Fry

Vietnamese Chicken Stir Fry

Stir frys like this Vietnamese Chicken Stir Fry with Rice Noodles recipe are a great way to incorporate healthier dishes into your diet.

CAL P/SERVE
463
kJ P/SERVE
1940
FAT P/SERVE
5.7g
CARBS P/SERVE
59.1g
PROTEIN P/SERVE
35.1g
SUGAR P/SERVE
17.7g
SODIUM P/SERVE
1270g
FAT
%
1.1%
ENERGY RDI%
22.2%

This recipe is easy and quick to make and has a nice heat kick thanks to the chilli.  For a little variety, or to make this recipe a vegetarian stir fry, simply omit the chicken.

This recipe is low sugar, low fat, high protein.

Ingredients

  • Ingredients:
  • Handful fresh chopped coriander
  • 2 spring onions, sliced
  • 10 fresh mint leaves, chopped
  • ½ cup water
  • 100g zucchini, sliced into matchsticks
  • 120g carrot, sliced into matchsticks
  • ½ large red capsicum, sliced
  • 200g chicken breast, diced
  • 1 tsp.. olive oil
  • ½ pkt thick rice noddles,(100g) dried
  • Marinade:
  • 1/3 cup orange juice
  • 1 tsp. ginger crushed & 1 tsp. chilli, crushed
  • 1 tsp. fish sauce & 2 tsp. soy sauce light
  • 1 tsp. garlic, crushed
  • 2 tsp. mirin or rice wine
  • Sauce:
  • 1/3 cup orange juice
  • 1 tsp. brown sugar
  • 2 tbsp. soy sauce light
  • 1 lime freshly squeezed

Method

  1. Boil full kettle of water. In a large bowl place the noodles and cover with boiling water for 10 minutes (depending on the thickness of the noodles). Drain noodles and set aside.
  2. Dice chicken, place in a large bowl and add the marinade above. Stir and place into fridge until ready.
  3. In a non-stick wok, heat oil and stir fry the capsicum for 2 minutes on high heat. Add the carrots and cook for 2 more minutes. Add the zucchini, and cook for another 2 minutes. Add a tablespoon of soy sauce and ½ teaspoon chilli.
  4. Add chicken to wok with all the marinade. Stir fry for 5 minutes until chicken is cooked. Add noodles to wok, add a little more soy and ½ cup water, and brown sugar mixed with orange juice. Mix until all incorporated. Add fresh lime juice, spring onions, coriander and mint leaves.
  5. Serve immediately.

Nutrition Table

Servings: 2 Serving size:507g
Average Serve Average 100g
Energy 1940 kJ 384 kJ
  463 Cal 92 Cal
Protein 35.1 g 6.9 g
Fat, total 5.7 g 1.1 g
- saturated 1.4 g 0.3 g
Carbohydrate 59.1 g 11.7 g
- sugars 17.7 g 3.5 g
Sodium 1270 mg 250 mg

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