Oyster Mushroom Chicken with Cantonese Noodles (2 portions)


2x tsp. macadamia nut oil
1x garlic clove, minced
1x tsp freshly minced ginger root
2x chicken breast fillets, diced (approximately 100g each)
1x tbsp. dehydrated onion flakes
1x red pepper, deseeded and sliced long ways
200g oyster mushrooms
100g fresh baby corn, diced
1x cup broccoli, diced
1x tbsp. tomato chutney
½ packet Cantonese noodles

Calories: 510 per portion


Heat a large frying pan over a medium temperature, and then add your macadamia nut oil, garlic, ginger, chicken and onion flakes. Brown for approximately 3mins then add your oyster mushrooms, red pepper, broccoli and baby corn. Stir-fry for approximately 3-5min before adding your tomato chutney.

Cook the Cantonese noodles as per packet instructions, then toss together with your stir-fry mix and serve immediately.