Super-fast chicken stir-fry

Stir frying food is a healthier option because only a small amount of oil is used and vegetables tend to retain more nutrients and crunch.

Nutritional content per serving
- 1423 kJ
- 42g carbohydrate
- 35g protein
- 3g fat
- 2g fibre

SERVES 4

Ingredients:
125 g rice vermicelli or other noodles
80 ml lime juice
15 ml brown sugar
30 ml fish sauce
15 ml soy sauce
5 ml avocado oil
4 chicken breasts, cut into strips
salt and ground black pepper
250 g (1 packet) stir fry vegetables
100 g butter lettuce, shredded
handful coriander leaves
handful mint leaves

Instructions:
1. Cook the vermicelli according to package instructions. Keep aside.
2. Mix the lime juice, castor sugar, fish sauce and soy sauce together. Keep sauce aside.
3. Heat a large frying pan of wok over high heat. Add the oil and fry the chicken strips until golden brown. Season to taste.
4. Add the stir fry vegetables and fry for 2 minutes. Add the vermicelli and half of the sauce and leave to almost evaporate.
5. Stir the butter lettuce through with the remaining sauce. Season to taste.
6. Garnish with coriander and mint and enjoy.

Stir fry know how:
- You do not need a wok, as a large heavy-based frying pan can work just as well.

- If you are using oil, choose oil with a high smoking point like avo or canola oil. Heat the oil to smoking point before adding the vegetables and chicken.

- Start with the chicken; then move it to the side of the pan and add the vegetables to the middle. First add the veggies that take longer to cook, like carrots, and later add the delicate ones like spinach.