STICKY TERIYAKI NOODLE
313.5
Ingredients:
- 150g Boneless Chicken Breasts cubed
- 1 teaspoon extra virgin olive oil (7g)
- 125g low-calorie Slendier Noodles
- 100g bell pepper, diced
- 20g spring onions, diced
- 2 tablespoon soy sauce
- 30ml rice vinegar
- 1 teaspoon sugar free-syrup
- 1/4 teaspoon brown sugar
- 1 garlic clove crushed
- 0.5g crushed fresh ginger
- Salt to taste
- 0.5g sesame seeds
Instructions:
- cook the noodles according to the package directions and set them aside.
- Add oil to a heated frying pan.
- Add the diced chicken and cook it until brown and then remove it from the pan and set it aside.
- Mix soy, rice vinegar, syrup, sugar, minced garlic, and ginger
- Pour the sauce into the pan you used to cook the chicken.
- Bring to a boil until it starts to thicken, then add the chicken back in along with diced bell pepper.
- Allow to cook for 5-6 minutes until the chicken is fully cooked through, the sauce is sticky. and coats the chicken chunks.
- Then add the noodles and the spring onion. Mix well to coat.
- Sprinkle with sesame seeds and serve warm.
Nutrition Facts:
- Calories: 313.5 Cal
- Protein: 37.9g
- Carbs: 15.5g
- Fat: 12.2g
