Ideal for a weeknight supper because it's so quick to make, this stir-fry combines plenty of healthful vegetables and noodles to make a very colourful dish.
- Portion size 6 servings
Sauce: In bowl, whisk together stock, teriyaki sauce, cornstarch, vinegar, oil, salt and hot pepper sauce; set aside.
Rinse noodles under hot water to separate. Cut florets off broccoli; peel and chop stems. Slice chicken into 1/4-inch (5 mm) thick strips. Set all aside separately.
In wok or large skillet, heat oil over high heat; stir-fry chicken, in batches, until browned and no longer pink inside, 4 minutes. With slotted spoon, remove to bowl.
Add onion, garlic and ginger to pan; stir-fry until golden, about 1 minute. Add broccoli, snow peas, red pepper and 1/3 cup (75 mL) water; cover and steam until tender-crisp, about 3 minutes.
Return chicken to pan; add noodles and toss to combine. Pour in sauce; cook, stirring, until thickened, 1 minute.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 852 mg
- Protein 26 g
- Calories 307.0
- Total fat 9 g
- Cholesterol 69 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
- Iron 15.0
- Folate 45.0
- Calcium 6.0
- Vitamin A 19.0
- Vitamin C 162.0