Stir fry chicken with noodles and vegetables
This stir fry chicken seasoned with aromatic spice mix, lots of vegetables, and noodles is an uncomplicated meal for the midweek evenings.
Ingredients
- 250 g chicken breast (skinless)
- 200 g egg noodles
- 1 red pepper
- 1 small red onion
- 2 pak choy
- 2 garlic cloves
- 1 tbsp potato starch / corn starch
- 2 tbsp coconut oil
- 1 tsp sesame seeds
- 2 spring onions
Spice mix
- ½ tsp fennel powder
- ¼ tsp ground black pepper
- ¼ tsp ground cloves
- pinch of cinnamon
- pinch of cumin
Sauce
- 3 tbsp soy sauce
- 1 tbsp water
- ½ tsp potato flour
Instructions
- Cook the noodles according to the instructions on the package. Drain and set them aside. Make sure that your noodles are not overcooked.
- Whisk together the sauce ingredients and set aside.
- Cut the chicken into strips and season with fennel, black pepper, cloves, cinnamon, and cumin. Add 1 tbsp potato starch (or cornstarch) and mix until the chicken strips are evenly coated. Set them aside.
- Prepare your vegetables. Cut the red pepper and onion into thin strips, garlic into thin slices, and pak choy into bigger pieces.
- Heat 1 tbsp of coconut oil in a large frying pan over medium heat. Add the red pepper and onion, fry constantly stirring for 3-4 min. Add the garlic and pak choy and continue frying for another 2-3 min. Set your vegetables aside.
- Add the remaining coconut oil to the same frying pan and fry the chicken constantly stirring until cooked through. Decrease the heat to low, stir in the vegetables and noodles. Add the sauce (stir before) and mix everything immediately, until evenly coated with the sauce. Serve with the sliced spring onions (green part) and sesame seeds. Enjoy!
www.goodbalancedfood.com