Stir fried chicken & Chinese Serves 4 leaf with lentil noodles

Stir fried chicken & Chinese leaf with lentil noodles

This Thai-inspired stir fry is packed with zingy flavours and made with protein-rich lentil noodles for a satisfying speedy supper.

5 out of 5 stars(4) Rate this recipe
HealthyLow in saturated fatHigh proteinSource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 1 tbsp sunflower oil
  • 2 shallots, thinly sliced
  • 2 large cloves garlic, thinly sliced
  • 500g pack Essential British Chicken Mince
  • 1 head Chinese leaf, cut into 1cm slices
  • 1 red chilli, thinly sliced
  • 100g green beans, cut into 2-3 lengths
  • 20g pack Thai basil, leaves only
  • 1 tbsp light soy sauce
  • 2 tsp fish sauce
  • 150ml chicken stock
  • 275g pack lentil protein noodles
  • 1 pinch ground white pepper
  • 2 tbsp roasted peanuts, crushed
  • 1 lime, wedges

Method

  1. Heat the oil in a large deep sauté pan or wok. Stir fry the shallots and garlic for 2 minutes, then add the mince and cook for 5 minutes more, stirring regularly until the juices run clear and no pink meat remains.

  2. Stir in the Chinese leaf, chilli, green beans and most of the basil and cook for 5 minutes more, stirring regularly, until the vegetables are tender.

  3. Meanwhile, mix together the soy and fish sauces and stock.

  4. Add the flavoured stock to the pan with the noodles, stir well, then cover with a lid. Lower the heat and cook for 2-3 minutes more until piping hot. Season with salt and white pepper, then scatter with the crushed peanuts and reserved basil. Serve with lime wedges for squeezing over.

Cook’s tip

For a slightly thicker sauce, mix 1 tsp cornflour in with the soy sauce.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,698kJ/ 404kcals

Fat

12g

Saturated Fat

2.3g

Carbohydrates

34g

Sugars

14g

Fibre

10g

Protein

35g

Salt

1.6g

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