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Healthy chicken stir-fry

Three plates of colourful stir-fry with drinks on the side

Healthy chicken stir-fry

Name: Healthy chicken stir-fry
Total time: 40 min
Yield: Serves 4
Ingredients: 800ml chicken stock; 400g skinless chicken breasts; 200g dried soba noodles; 2 tbsp rapeseed oil; thumb-sized piece ginger grated; 2 cloves garlic crushed; ½ red chilli deseeded and finely diced; 1 red onion thinly sliced; 1 carrot peeled and finely shredded; 150g green beans trimmed; 150g chestnut mushrooms sliced; 1½ tbsp low-sodium soy sauce; 1 tsp toasted sesame oil; ½ a small bunch coriander roughly chopped

Nadine Brown

Published: April 27, 2021 at 12:46 PM

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Serves 4

Easy

Total time: 40 mins

A star rating of 5 out of 5.1 ratingRate

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High in protein and low in calories, this shredded chicken and chestnut mushroom stir-fry is bursting with fresh, gingery flavour and red chilli heat

Healthy

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Alternatives

Complete the dish

Make this healthy chicken stir-fry for a speedy supper, then check out our healthy chicken curry, healthy sweet and sour chicken, healthy chicken burgers, sesame chicken and more healthy chicken breast recipes.

Looking for more nutritious stir-fry ideas? Try our healthy turkey stir-fry, healthy prawn stir-fry and tofu stir-fry.

Ingredients

Nutrition

800ml chicken stock
400g skinless chicken breasts
200g dried soba noodles
2 tbsp rapeseed oil
thumb-sized piece ginger

grated
2 cloves garlic

crushed
½ red chilli

deseeded and finely diced
1 red onion

thinly sliced
1 carrot

peeled and finely shredded
150g green beans

trimmed
150g chestnut mushrooms

sliced
1½ tbsp low-sodium soy sauce
1 tsp toasted sesame oil
½ a small bunch coriander

roughly chopped

Nutrition: per serving

kcal410

low
fat10.9g
saturates1.8g
carbs44.2g
sugars4.9g
fibre3.5g
protein32g

high
salt1.8g

Method

step 1

Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside.
step 2

Add the noodles to the pan of stock and simmer for 3-4 minutes or until just cooked. Drain, reserving about 100ml of the stock. Set the noodles aside.
step 3

Heat the oil in a wok or large frying pan. Stir-fry the ginger, garlic and chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and 50ml of the reserved stock, tossing together in the pan. Add a splash more stock if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.

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Authors

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Nadine Brown

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