Chicken & Rice Noodle Stir-fry

PREP 10 MIN
COOK  15 MIN

There's a reason a good stir-fry is one of the most popular weeknight dinner options on Centr! It's quick, easy and packs a flavorsome punch of protein and veggies. You can easily sub in pre-cut frozen vegetables or use up whatever you have in the fridge.

DF

EF

GF

NF

Number of servings
2
Ingredients

50g dried flat rice noodles

400g skinless chicken thighs (fully trimmed) cut in 1.5cm pieces

1 tsp olive oil

salt & pepper, to taste

1 red pepper deseeded & sliced

1 bunch of Chinese broccoli (gai lan) (150g bunch) or broccolini, trimmed & cut in 3cm lengths

2 tbs oyster sauce (or vegan equivalent)

1 tbs kecap manis (sweet soy sauce) (or gluten-free equivalent)

Methodbased on 2 servings
1

Place noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes or until noodles are soft enough to twirl around your finger. Drain and set aside.

2

Heat a large heavy-based non-stick frypan or wok over medium-high heat. 

3

Toss chicken with oil and season with salt and pepper.

4

Add chicken to hot pan and cook for 4-5 minutes or until browned and just cooked through. Transfer to a large bowl. 

5

Return pan to the heat, add vegetables and stir-fry for 2-3 minutes or until tender-crisp and add to the bowl of chicken. 

6

Return pan to the heat, add noodles and allow them to sit in the pan undisturbed for 1-2 minutes or until they start to char and brown on the base of the pan. 

7

Stir through sauces and cook undisturbed for a further 1-2 minutes, allowing them to again catch on the bottom of the pan. 

8

Return chicken, vegetables and any juices from the plate to the pan and stir-fry until heated through and noodles are tender.

9

Divide between bowls and serve.

Nutritional Informationper serving

Energy (kJ)

1776 kJ / 425 cals

Protein

40.3 g

Fat

14.1 g

Sat. Fat

3.6 g

Carbs

33.4 g

Sugar

9.2 g

Fiber

5.2 g

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