Chicken with Carrot Noodles and Vegetable Stir Fry

Ingredients

• Chicken Breast200 g
• Carrot1.5 medium (90 g)
• Zucchini1/4 count (50 g)
• Snow Peas1/2 cup (50 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)
• Curry1/2 teaspoon (1 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Preheat the wok or pan over medium-high heat. While heating, cut the chicken into bite-size pieces and season to taste with salt and pepper.

2. 2

   Step 2

   Pour in the oil and cook the chicken for 4-5 minutes per side over medium heat until done. Set aside.

3. 3

   Step 3

   In the same pan, stir-fry the onion and minced garlic for 5 minutes.

4. 4

   Step 4

   Meanwhile, make the carrot noodles: Peel and cut off the ends, discard.

5. 5

   Step 5

   Next, cut the carrot into long thin strips. You can use a spiralizer if you wish.

6. 6

   Step 6

   Cut the zucchini and red bell pepper into strips.

7. 7

   Step 7

   Add to the pan along with the snow peas and cook for about 7-8 minutes until the vegetables are tender.

8. 8

   Step 8

   Stir in the chicken, season with curry and season with salt and pepper to taste. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Carrot Noodles and Vegetable Stir Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.