Chicken, Mushrooms, Spinach & Green Onion Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 blocks of asian stir fry noodles (200 grams)3 chicken breasts (boneless, skinless)1 Tbsp Canola Oil6 large Scallions cut in half lengthwise1 garlic clove, minced4 cups mushrooms, sliced1 1/2 tsp coarsely crushed black peppercorns2 Tbsp Fish Sauce1 cup Chicken Broth3 cups Spinach, fresh1/3 cup plum sauce3.5 Tbsp sweet chilli sauce
Cook the noodles in boiling water for about 4 minutes, or according to the package directions. Drain well and keep warm.
Meanwhile, heat the sunflower oil in a frying pan; then add the chicken slices, season and cook over a high heat for 3-4 minutes until browned and almost cooked through. Add the green onions, garlic, mushrooms, and crushed peppercorns to the pan, and cook, stirring, for 2 minutes.
Add the fish sauce, broth, plum sauce and chilli sauce to the pan, stirring to heat through. Add the spinach leaves and cook for 1-2 minutes until just wilted. Stir and season with salt; then serve on a bed of noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user CINDYOWE.
Meanwhile, heat the sunflower oil in a frying pan; then add the chicken slices, season and cook over a high heat for 3-4 minutes until browned and almost cooked through. Add the green onions, garlic, mushrooms, and crushed peppercorns to the pan, and cook, stirring, for 2 minutes.
Add the fish sauce, broth, plum sauce and chilli sauce to the pan, stirring to heat through. Add the spinach leaves and cook for 1-2 minutes until just wilted. Stir and season with salt; then serve on a bed of noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user CINDYOWE.
Nutritional Info Amount Per Serving
- Calories: 562.9
- Total Fat: 7.2 g
- Cholesterol: 123.3 mg
- Sodium: 2,465.6 mg
- Total Carbs: 68.3 g
- Dietary Fiber: 3.5 g
- Protein: 54.7 g
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