High Protein Chicken with Noodles and Vegetables (Meal 2)
High Protein Chicken with Noodles and Vegetables (Meal 2)
Ingredients
For the High Protein Chicken
- 600 g chicken breast, boneless, skinless, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon sesame oil
- 1 tablespoon olive oil, for cooking
For Meal 2 (Noodles and Vegetables)
- 440 g Hokkien noodles, wokka style
- 400 g broccoli, steamed, cut into florets
- 400 g red capsicum, sliced
Instructions
- 1
In a medium bowl, combine the soy sauce, honey, garlic powder, ginger powder, and sesame oil. Add the cubed chicken breast and toss to coat. Let it marinate for at least 10 minutes while you prepare the vegetables.
⏱️ 10 min
- 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet, add the sliced red capsicum and stir-fry for 3-4 minutes until slightly tender-crisp. Add the steamed broccoli and cook for another 2 minutes.
⏱️ 6 min
- 4
Add the Hokkien noodles to the skillet with the vegetables. If the noodles are pre-cooked, you may just need to heat them through. If they require cooking, follow package instructions. Return the cooked chicken to the skillet and toss everything together to combine and heat through.
⏱️ 7 min
- 5
Divide the chicken, noodles, and vegetables evenly among four plates and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chicken with Noodles and Vegetables (Meal 2)
For the High Protein Chicken
- 600 g chicken breast, boneless, skinless, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 tablespoon sesame oil
- 1 tablespoon olive oil, for cooking
For Meal 2 (Noodles and Vegetables)
- 440 g Hokkien noodles, wokka style
- 400 g broccoli, steamed, cut into florets
- 400 g red capsicum, sliced
Instructions
- 1
In a medium bowl, combine the soy sauce, honey, garlic powder, ginger powder, and sesame oil. Add the cubed chicken breast and toss to coat. Let it marinate for at least 10 minutes while you prepare the vegetables.
⏱️ 10 min - 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet, add the sliced red capsicum and stir-fry for 3-4 minutes until slightly tender-crisp. Add the steamed broccoli and cook for another 2 minutes.
⏱️ 6 min - 4
Add the Hokkien noodles to the skillet with the vegetables. If the noodles are pre-cooked, you may just need to heat them through. If they require cooking, follow package instructions. Return the cooked chicken to the skillet and toss everything together to combine and heat through.
⏱️ 7 min - 5
Divide the chicken, noodles, and vegetables evenly among four plates and serve immediately.
⏱️ 5 min