Chicken and Broccoli Noodle Stir-Fry

Ingredients

• Konjac Noodles100 g
• Broccoli1 cup (90 g)
• Scallion3 tablespoon (15 g)
• Ground Red Chili Pepper1 pinch (1 g)
• Chicken Breast150 g
• Peas2 tablespoon (28 g)
• Sesame Oil1 tablespoon (10 ml)
• Soy Sauce1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. Meanwhile, chop the carrot and wash the corn kernels.

2. 2

   Step 2

   Once the water is boiling, add the peas and boil for 6 minutes. With 3 minutes left, add the broccoli. Turn off, drain and set aside.

3. 3

   Step 3

   Prepare the konjac noodles following the instructions on the package and set aside.

4. 4

   Step 4

   Season the chicken breast with salt and pepper and set aside.

5. 5

   Step 5

   Place a wok over high heat and pour half of the oil. Sear the chicken breast for approximately 4 minutes per side.

6. 6

   Step 6

   Once the chicken is done, remove and cut into strips. Set aside.

7. 7

   Step 7

   In the wok, pour the remaining oil and stir-fry the scallions for 1 minute. Add broccoli, peas, konjac noodles, soy sauce and stir.

8. 8

   Step 8

   Once done, serve, add the chicken and sprinkle with the chili.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Broccoli Noodle Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.