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serves
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Ingredients
- 200 grams chicken breast fillets
- cooking oil spray
- 4 spring onions
- 3/4 small red chilli
- 1.5 cloves garlic
- 2 teaspoons fresh ginger
- 3 teaspoons tamari gluten free soy sauce
- 2 cups water
- 2 cups liquid chicken stock salt reduced
- 2/3 stalk fresh lemongrass
- 2 teaspoons fish sauce
- 1 yellow capsicum
- 1 red capsicum
- 1 cup snow peas
- 100 grams rice vermicelli noodles
- 1 tablespoon fresh coriander
Ingredients
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Instructions
- Thinly slice chicken, capsicums, spring onions and chilli. Finely dice or grate garlic and ginger. Bruise lemongrass stalk by hitting with the back of a knife to release the flavours and roughly chop snow peas.
- Bring stock, water, fish sauce, tamari, chilli, garlic, ginger and lemongrass stalk and half the spring onions to a boil in a saucepan.
- Break noodles into short pieces, add to the broth and cook per packet directions (approximately 6-8 mins).
- In the last minute or two of cooking add the chicken and veggies and simmer until chicken is cooked through. Remove lemongrass stalk and discard.
- Garnish with coriander and remaining spring onions to serve.
Recipe Notes
302 calories per serve