Chicken Noodle Stir-fry

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Chicken Noodle Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
1 baby Bok Choy
1 shallot
1 garlic
3 Chicken breasts (120 grams or approximately 4 ounces)
3 tablespoons soy sauce
350 grams Whole Wheat Penne
salt
1 tablespoon soybean oil
1 tablespoon Tahini
3 tablespoons Vegetable broth
130 grams Pearl bean (canned)
freshly round peppers
lemon juice
How healthy are the main ingredients?
soy saucesoybean oilBok ChoyshallotgarlicChicken breast

Preparation steps

1.

Rinse the bok choy, remove the tough stems and cut into bite size pieces. Blanch in boiling, salted water for 3-4 minutes, then flash in ice water and drain well. Peel the shallot and garlic and finely dice. Rinse the chicken, pat dry, cut into strips, place in a bowl and mix with the soy sauce.

2.

Cook the penne in plenty of boiling, salted water until al dente. Heat the oil in a pan and sauté the shallots and garlic until translucent. Add the chicken and brown on all sides for 2-3 minutes. Mix the Tahin ipaste with the remaining soy sauce and broth and add to the pan slowly. Drain the beans drain and add to the pan. Season with salt, pepper and lemon juice. Serve in bowls over the drained pasta.