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This was a healthy recipe to begin with, but to bring it in line with portion sizes we’ve reduced the amount of chicken, increased vegetables and used salt reduced soy.
1 tsp vegetable oil
2 spring onions, sliced diagonally
1 tbs fresh gingre, crushed or chopped finely
200g lean chicken breast, sliced
150g broccoli
1 medium zucchini, sliced
1 medium red capsicum, deseeded and sliced
1 fresh red chilli, deseeded and chopped finely
2 tsp salt reduced soy sauce
½ cup home-made chicken stock (or good quality store brand)
2 tsp Natvia
1 tbs lime juice
Black pepper and salt to taste
2 cups cooked rice noodles
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 SweeterLifeClub
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