Quick Chicken Stir-Fry
Translated from Swedish, the language of the reel.
Annie Erfass ♥️ cooked this in an Instagram reel, in Swedish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Linnea Ludwinek on SeeMeCook
A quick stir-fry with sliced chicken, noodles, and stir-fry vegetables in a flavorful sauce made with fish sauce, soy sauce, sesame oil, and ginger. Reportedly provides about 50 g of protein per serving.
- Time
- 30 minutes
- Cuisine
- Southeast Asian
Ingredients
- 12 g
- 30 g
- 240 g
- 50 g
- 30 g
- 14 g
- 15 g
- 25 g
- 25 g
- 200 g
Weights are estimates. Together, the ingredients weigh about 1.94 kg before cooking, which is about 485 g per serving.
Steps
Cook the noodles according to the package instructions. Reserve 2 dl of the cooking water before draining the noodles.
Slice the chicken breast into strips if it is not already sliced. Cut the spring onions and red bell peppers into smaller pieces.
Heat the oil in a frying pan or wok.
Cook the chicken in the hot oil until cooked through.
Add the cornstarch and toss the chicken until coated.
Add the spring onions, bell peppers, and stir-fry vegetable mix. Stir-fry until the vegetables are cooked but still have a little bite.
Pour in the fish sauce, soy sauce, sesame oil, ginger paste, and balsamic vinegar. Stir to distribute the sauce.
Add the noodles and the reserved noodle cooking water. Toss everything together in the pan and heat through before serving.
Notes
Cooked in a frying pan. The source states approximately 655 kcal, 15 g fat, 76 g carbohydrates, and 50 g protein per serving. It does not specify exact cooking times or provide more detailed instructions; these details are therefore not given in the recipe source.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 619
- Protein
- 47 g
- Carbs
- 70 g
- Fat
- 16 g
- Fiber
- 6 g
Where the calories come from
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