Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Arrow
Printer

Honey & Soy Chicken with Noodle Salad

Tuesday, September 10, 2019
pie_chart
Portions
2
Ingredients
or1 tbsp of honey (21 g)
or1 tbsp of rice wine vinegar, (15 g)
or2 tsps of soy sauce (tamari) (12 g)
or1 tablespoon of olive oil, (14 g)
or1 clove of garlic, crushed (3 g)
or200 grams of chicken breast
or50 grams of ramen noodles
or11 bunch of bok-coy, shredded
or100 grams of snow peas, shredded
or1 large capsicum , thinly sliced (164 g)
Preparation
1.
Combine honey, vinegar, soy sauce, oil and garlic in a small bowl. Reserve 1/2 of the mixture for dressing. Put remaining mixture in a shallow dish. Add chicken and turn to coat. Cover and set aside.
2.
Cook noodles in a small saucepan of boiling water, following packet directions, until tender. Drain into a colander and rinse under cold running water. Drain well then place in a medium bowl. Add bok choy, snow peas and capsicum with reserved dressing. Toss to combine.
3.
Preheat a barbecue plate or chargrill pan on medium heat. Cook chicken for 3- 4 minutes each side or until cooked through. Slice chicken and serve with noodle salad.
4.
NOTE: you can add whatever herbs or vegetables you like with the noodle salad (cucumber, carrot, coriander, ect.)
Nutritional information
Per 100 gPer portion (364 g)% DRI
Energy90 kcal327 kcal16 %
Fat3 g11 g17 %
Fatty acids, total saturated0 g2 g9 %
Cholesterol20 mg73 mg24 %
Sodium109 mg398 mg17 %
Carbohydrate9 g31 g10 %
Sugars4 g15 gremove
Fiber1 g5 g20 %
Protein8 g28 gremove