15 MINUTE CHICKEN NOODLE STIR-FRY

A quick, easy well balanced mid week dinner

PROTEIN:

Chicken breast

VEGE:

Sprouting broccoli or seasonal veg

CARBS:

Egg noodles

FATS:

Unsalted peanuts

Black bean sauce

Olive Oil

OTHER INGREDIENTS:

Red wine vinegar

METHOD:

Place a non stick frying pan on a medium heat and toast the peanuts, set aside leaving the pan on the heat. Meanwhile score the chicken lengthways going about half way through. In a bowl toss the chicken with 1 thumb size of olive oil, red wine vinegar and 1/2 thumb size black bean sauce to coat. Cook in the hot pan or on your BBQ until cooked through.

Cook noodles in a pan of salted boiling water according to packet instructions. Add the broccoli to the water for the last two minutes. Remove chicken to a board. Use tongs to drag the noodles and broccoli straight into the frying pan. Pound the peanuts in a pestle and mortar until fine, toss into the pan with another half thumb size of black bean sauce until well mixed. Divide between plates. Slice the chicken and place on top of the noodles and veg, scatter the remaining peanuts