Roasted Vegetables with Chicken and Rice Noodles

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Roasted Vegetables with Chicken and Rice Noodles
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
250 grams Chicken breasts
1 carrot
1 red paprika
1 small zucchini
1 yellow paprika
100 grams Snow peas
2 Tbsps soy sauce
peppers
1 tsp Chinese 5 spice powder
1 pc fresh ginger
2 Tbsps lemon juice
1 garlic clove
125 milliliters Vegetable broth
1 generous pinch cornstarch
2 Tbsps Wok oil (or sesame oil)
How healthy are the main ingredients?
Chicken breastSnow peagingersoy saucecarrotzucchini

Preparation steps

1.

Peel garlic and finely chop. Peel ginger and finely grate. Rinse snow peas and trim ends. Rince, trim and cut peppers into bite-size pieces. Rinse zucchini, cut lengthwise into quarters and then cut into slices. Peel carrot and cut into slices. Cut chicken breast into cubes 2-3 cm (approximately 3/4 - 1 inch). Place oil in the wok, cook the meat, remove and keep warm.

2.

Then cook the ginger and garlic, add vegetables and cook about 4 minutes while stirring. Add the chicken again with the soy sauce, red and yellow paprika, lemon juice and pepper and pour the vegetable broth. Season to taste. Add cornstarch in a little cold water until mixture is the right consistency. Serve with rice noodles.