Chicken Stir-fry

This recipe features in these meal plans: Lower Calorie Suppers 1.

A light stir-fried chicken and noodle dish in an orange and ginger sauce with lower-calorie vegetables.


  • 4 skinless chicken breast fillets, cut into strips
  • 75g of watercress
  • 2 medium orange peppers (155g each), thinly sliced
  • 2 oranges, juiced
  • 1 large red onion (approx 210g), sliced
  • 150g of medium dried egg noodles
  • 2 cloves of garlic, finely chopped
  • 2 tsp fresh ginger, finely chopped
  • 4 tbsp light soy sauce
  • 4 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.77
  • Store cupboard: Basic
  • Calories per serving: 485
  • 5-a-day per serving: 2.1
  • Print Recipe
Chicken Stir-fry photo

780 cooks think so


  1. Mix 2 tbsp oil with the ginger, garlic, soy sauce and orange juice in a bowl, and season with salt and pepper. Add the chicken, mix, and set aside to marinade 30-60 minutes.
  2. Once the chicken has been marinating for the required time, cook the noodles according to the packet instructions. Once the noodles are cooked, drain well and set aside.
  3. Meanwhile, heat 2 tbsp oil in a large frying pan or wok. Remove the chicken from the marinade and stir-fry for 5-6 minutes, or until cooked through. Remove the chicken from the pan and set aside.
  4. Add more oil to the pan (if necessary) and stir-fry the red onion and pepper for 3-4 minutes, or until the onion is soft and the pepper is tender. Add the cooked chicken, remaining marinade and the noodles to the pan. Heat until piping hot then remove from the heat and stir in the watercress. Season to taste with salt and pepper and serve immediately.

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