Next up in the series of #healthymeals is this quick wok tossed chicken & bell pepper, with flat rice noodles.
If I have a busy day, & I know I’ll be too tired to cook dinner, this one dish meal is my go to.
Before leaving for work I marinate boneless chunks of chicken in a mix of soy sauce, chilli sauce, black pepper, salt, ketchup & honey.
Pack it in an airtight container & store it in the fridge.
In another box I store chopped bell peppers (broccoli, carrot, beans, baby corn….basically whatever is available.)
In the evening, all you have to do is toss the marinated chicken in a work, with a teaspoon of oil, on high heat.
Once the chicken is half cooked, add in the veggies & stir till the marinade coats the veggies too.
You can boil noodles simultaneously, while the chicken is still cooking, & then serve on the side (or you can have just the wok tossed chicken & veggies as a full meal, without any noodles/rice too)
Just a few mins of basic prep in the morning, and then just 10 mins of cooking time in the evening, that’s all it takes to make this delicious healthy meal.