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Chilli chicken with peanut noodles New-recipe-icon

Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 437
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 7
  • Protein 36
  • Fat 12
  • Fibre 9
  • Salt 1

Nutrition per serving

  • Calories 437
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 7
  • Protein 36
  • Fat 12
  • Fibre 9
  • Salt 1

Ingredients

  • 2 tsp rapeseed oil
  • 2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped
  • 3 large garlic cloves, finely grated
  • 1 tbsp ginger, cut into matchsticks
  • 1 red chilli, deseeded and finely chopped
  • 175g Tenderstem broccoli, stems sliced on the angle, florets left whole
  • 1 red pepper, deseeded and chopped
  • ½ tsp tamari
  • 2 nests wholewheat noodles
  • 1 tbsp sugar-free peanut butter
  • ½ lime, zested and juiced
  • 1 tsp ground cumin

Method

  1. Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.

  2. Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.

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