Chicken and red pepper stir-fry with butternut squash noodles

Name: Chicken and red pepper stir-fry with butternut squash noodles | Asda Good Living
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1tsp rapeseed oil; 300g Butcher’s Selection Chicken Breast Fillets, cut into strips; 2cm piece of ginger, finely grated; 2 cloves garlic, finely sliced; 1 red chilli, sliced; 1 red pepper, deseeded and finely sliced; 250g Extra Special Tenderstem Broccoli, cut in half lengthways; 2tsp Chinese 5 spice; 200g Asda Butternut Squash Noodles; 2tbsp reduced-salt soy sauce; 4 spring onions, thinly sliced; 1tbsp sesame seeds; Coriander leaves, to serve.

Ready-spiralized noodles make this fresh and colourful dish quick and simple to cook

By Asda Good Living,18th September 2017

(40 votes)

Cook: 25 Mins

Serves: 4

Price: £1.63 per serving

Nutritional Information

Each 255g serving contains

Energy
757kj
181kcal

Fat
4.3g

Med
6%

Saturates
0.8g

Low
4%

Sugars
6.1g

Med
7%

Salt
0.82g

Med
14%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
297kj/71kcal

Ingredients

1tsp rapeseed oil

300g Butcher’s Selection Chicken Breast Fillets, cut into strips

2cm piece of ginger, finely grated

2 cloves garlic, finely sliced

1 red chilli, sliced

1 red pepper, deseeded and finely sliced

250g Extra Special Tenderstem Broccoli, cut in half lengthways

2tsp Chinese 5 spice

200g Asda Butternut Squash Noodles

2tbsp reduced-salt soy sauce

4 spring onions, thinly sliced

1tbsp sesame seeds

Coriander leaves, to serve.

Method

Heat the rapeseed oil in a nonstick wok or frying pan until it starts to smoke.

Add the chicken breast fillets and cook for 5-6 mins until golden and cooked through.

Add the ginger, cloves garlic cloves, red chilli, red pepper, broccoli and Chinese 5 spice. Toss to combine and cook for 3-5 mins until the broccoli starts to soften.

Add butternut squash noodles and reduced-salt soy sauce to the pan. Toss to combine.

Cook for 2-3 mins to warm the noodles through, then sprinkle with spring onions, sesame seeds and coriander leaves, to serve.