Chicken Pad See Ew

Ingredients

• 600 g chicken breast (sliced into strips)
• 200 g dried rice noodles (cooked per packet instructions and drained)
• 1 bunch Chinese broccoli (about 300g, chopped)
• 4 garlic cloves (minced)
• 3 eggs
• 2 tbsp avocado oil (divided)
• 3 tbsp soy sauce (or tamari; divided)
• 3 tbsp oyster sauce (divided)
• 1 tbsp cornflour (also known as cornstarch)
• 1 tbsp brown sugar
• 0.5 tsp white pepper
• spring onion (optional topping)
• chilli oil (optional topping)

Steps

1. 1

   Slice the chicken breast into strips.

2. 2

   In a bowl, marinate the chicken strips in 1 tbsp soy sauce, 1 tbsp oyster sauce, and the cornflour.

3. 3

   Mix the sauce in a separate small bowl by combining the remaining 2 tbsp soy sauce, 2 tbsp oyster sauce, brown sugar, and white pepper.

4. 4

   Chop the Chinese broccoli and mince the garlic. Cook the dried rice noodles according to the packet instructions, then drain.

5. 5

   Heat 1 tbsp of avocado oil in a hot wok. Add the marinated chicken and cook until browned off, then remove the chicken from the wok and set aside.

6. 6

   Add the remaining 1 tbsp of oil to the wok. Fry the minced garlic and chopped Chinese broccoli for 2 to 3 minutes until the broccoli is wilted.

7. 7

   Push the vegetables to one side of the wok. Crack in the 3 eggs, scramble them until cooked, then mix them through the vegetables.

8. 8

   Add the cooked noodles to the wok, pour over the prepared sauce, and return the browned chicken to the pan.

9. 9

   Toss everything together over high heat until the noodles and chicken are thoroughly coated in the sauce and everything is well combined.

10. 10

    Serve hot, topped with sliced spring onion and chilli oil if desired.

Notes

Macros per serve: 509 cal | 42.3g protein | 52.1g carbs | 14.4g fat. Use tamari instead of soy sauce for a gluten-free option.

Nutrition per serving

• high-protein
• dinner
• 30-minute meal
• Thai-inspired
• stir-fry
• healthy
• fat loss