Prawn and chicken stir-fry 

Prawn and chicken stir-fry
346 kcal


Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories346 kcal(17%)
Protein32 g(64%)
Fat11 g(14%)
Carbohydrates32 g(12%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

½ cupsSnap pea
½ tablespoonssesame oil
½Chicken breasts diced
½carrots cut into thin strips
½red peppers cut into strips
1scallions chopped
½ cupsBean sprout
½ clovegarlic finely chopped
½ tablespoonsfresh Ginger root grated
⅓ cupsshrimp ready-to-eat
1 ouncecooked Chinese egg noodle chopped small
½ tablespoonsSesame seeds lightly toasted
light soy sauce
Chili sauce


1 Blanch the sugar snaps for ca. 2 min in boiling salted water, then refresh immediately in iced water. Drain well.
2 Fry the chicken breast pieces in hot sesame oil, followed by the carrot, red pepper, spring onions, sugar snaps, bean sprouts, garlic, ginger and finally the shrimps.
3 Stir-fry everything for 4-5 min until cooked, but still a little crisp. Add the Chinese egg noodles, toss around a little, and then mix in the lightly toasted sesame seeds. Season with soy sauce and chilli sauce and serve.


This recipe hasn't received any comments yet.

Leave a Comment