Chicken and broccoli spaghetti
This healthy chicken and purple sprouting broccoli stir-fry uses wholewheat spaghetti instead of noodles, but you could easily use the latter if you prefer.
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Ingredients
- 75g wholewheat spaghetti
- 1 tsp sunflower oil
- 2 skinless, boneless chicken breasts, cut into thin strips
- 200g purple sprouting broccoli spears (or broccoli, cut into florets)
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 100g beansprouts
- 1 mild red chilli, deseeded and finely chopped
- 4 spring onions, thinly sliced
- 2 tsp sesame seeds, toasted
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Method
- Cook the spaghetti in a pan of boiling water according to the packet instructions. Meanwhile, heat the oil in a wok and stir-fry the chicken for 2 minutes, then add the broccoli and stir-fry for a further 2 minutes.
- Mix together the soy sauce, sweet chilli sauce and 2 tablespoons water. Add to the pan and, once bubbling, stir in the beansprouts and chilli sauce. Cook for a minute or so until the beansprouts look a little translucent.
- Drain the spaghetti and add to the pan with the spring onions and sesame seeds. Stir together and serve piping hot.
Nutrition
- 444kcals Calories
- 9.6g (1.3g saturated) Fat
- 48.2g Protein
- 43.4g (13.5g sugars) Carbs
- 1.7g Salt
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