Healthy chicken and vegie stir-fry

Ready in 35 minutes, this healthy Asian stir-fry is loaded with chicken, noodles and vegies, and will be a new family favourite.

Method

Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain.

Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar. Set aside.

Spray a large wok with oil and heat over high heat. Stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden. Transfer to a plate.

Spray the wok with a little more oil. Add the onion and carrot and stir-fry for 2 minutes. Add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic. Add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute. Add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.

Add the sauce mixture and the chicken to the wok. Stir-fry for 1-2 minutes or until heated through. Serve topped with fresh basil leaves.

Ingredients

• 100g dried vermicelli noodles

• 2 tablespoons salt-reduced tamari

• 1 tablespoon fresh lime juice

• 1 teaspoon brown sugar

• 500g chicken breast fillets, thinly sliced

• 1 red onion, cut into thin wedges

• 1 large carrot, halved, thinly sliced

• 1 long fresh red chilli, finely chopped

• 1 lemongrass stalk, white part only, finely chopped

• 2 teaspoons finely grated fresh ginger

• 2 garlic cloves, finely chopped

• 1 large red capsicum, deseeded, thinly sliced

• 200g sugar snap peas, trimmed

• 250g zucchini noodles

• Fresh basil leaves, to serve