Go Back
–+ servings
Print

5-2 Diet Stir Fry Chicken and Watercress with Shirataki Noodles

Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 1 -2
Author Fiona Maclean

Ingredients

  • 100 g Chicken breast
  • 150 g Shirataki noodles
  • 2 cloves Garlic finely chopped
  • 1 Shallot Peeled and finely sliced
  • 1 bunch Watercress Around 150 grams
  • 1 teaspoon Light low salt soy sauce
  • 1 Chilli De-seeded and finely chopped
  • 1 piece Fresh ginger about 2cm/1inch peeled and finely chopped
  • 1 handful Fresh Coriander chopped
  • 1 teaspoon Sesame seed oil
  • 1 tablespoon Mirin or wine vinegar
  • 1 teaspoon Honey

Instructions

  1. Slice the chicken breast into thin strips and marinade in the soy, garlic, ginger and mirin for 20-30 minutes
  2. Boil a kettle of water and soak the noodles in hot boiling water for 5 minutes, while you make the stirfry
  3. Heat the oil in a wok till just smoking
  4. Aadd the chicken, shallot, garlic, chilli and ginger. Reserve the soy/mirin liquid for later
  5. Stir fry for 1-2 minutes over a high heat
  6. Reduce the heat slightly and add in the watercress. Stir fry for one further minute
  7. Meanwhile, drain the noodles and rinse through with more boiling water
  8. Add the drained noodles and the soy/mirin mixture to the pan then stir in the honey and coriander
    5:2 diet chicken and watercress stirfry in wok
  9. Season with salt and black pepper to taste and garnish with fresh coriander flowers.