Ingredients List (Serves 2)
1 tsp coconut oil
1 small white onion, sliced
2 garlic cloves, finely chopped
1 tsp fresh ginger, grated
1 small red chilli, sliced
250g chicken breast, diced
A large handful of red cabbage, sliced
½ a red bell-pepper, sliced into thin strips
1 small carrot, spiralised or sliced
A large handful of broccoli florets
50g rice noodles, cooked according to instructions (or use noodles of your choice)
A small handful of fresh coriander, chopped
For The Sauce
100ml tinned coconut milk
1 tbsp soy sauce or tamari
1 tbsp crunchy peanut butter
Nutrition Info
Per serving: 451 calories, 15g fat, 45g carbs, 34g protein
Preparation Instructions
Combine the sauce ingredients in a small bowl and mix well. Set aside
Melt the coconut oil in a wok over a medium heat
Add the onion, garlic, ginger and chilli and fry for 3-4 minutes, or until the onion is soft.
Add the chicken and stir fry for 5 minutes
Add the vegetables and stir fry for 5 minutes, or until tender
Add the sauce and heat through for 2 minutes, stirring
Serve on a bed of cooked noodles and garnished with fresh coriander