Chicken Mi Goreng

serves 5, Kj:1,928/serve, P:24, c:50, F:19

(Macros calculated for chicken)

Ingredients

Base: Bulk:

1 red pepper 4-5 chicken fillets or tofu chopped

Juice from 1/2 a lime 1/2 red onion

1 tbsp ginger peeled and chopped. 3 carrots peeled and chopped

1-2 garlic cloves chopped 1 red capsicum deseeded and chopped

2 tbsp sesame oil 1 bunch of broccolini chopped

1 cup of green beans, ends removed

3 tbsp tamari/soy sauce

4 serves vermicelli rice noodles

Method:

1. Add all ingredients for the base into a blender and blitz till finely chopped

2. Chop up protein and vegetables

3. Heat a wok over medium heat and add the base mix to the pan

4. Cook for 1 minute until fragrant

5. Add chicken to the wok and cook until browned

6. Add vegetables to the wok and stir fry

7. Boil water to cook the rice noodles

8. Once the veggies have softened (after about 5-10 minutes) add tamari/soy sauce

9. Cook rice noodles for 2 minutes until soft, drain

10. Add rice noodles to the wok and stir to combine

11. Plate up to serve 5 people