stir-fry noodles

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are often cheaper than breast.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs, while rice noodles are often less expensive.

Heat olive oil in a large skillet over medium-high heat.

Add sliced chicken fillets to the skillet; cook until browned and cooked through.

Remove chicken from the skillet and set aside; keep warm.

In the same skillet, add sliced leek, bell peppers, and carrots; stir-fry until tender-crisp.

Add frozen sweetcorn and frozen peas; stir-fry for an additional minute.

Return chicken to the skillet; add cooked noodles.

In a bowl, mix corn flour with cold water to create a slurry; add to the skillet.

Pour in dark soy sauce, honey, and chicken stock; toss to combine and heat through.

Season with salt and ground black pepper to taste; stir well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens