Quick, flavorful, and full of vibrant veggies, this delicious and nutritious stir-fry is balanced with protein and healthy fats. It’s a satisfying blend of tender chicken, succulent prawn, and mixed vegetables, all in a savory garlic ginger sauce.

Ingredients

• 8 oz of boneless, skinless chicken breast, cut into thin strips
• 6 oz of prawns, peeled and deveined
• 8 oz of whole-wheat noodles
• 2 tablespoons of low-sodium soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of olive oil
• 2 garlic cloves, minced
• 1 tablespoon of fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup of broccoli florets
• 1 carrot, julienned
• 1/2 cup of snow peas
• 2 sliced green onions for garnish (optional)
• 1 tablespoon of sesame seeds for garnish (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Noodles: Cook the whole-wheat noodles according to the package instructions. Drain and set aside.
2. Cook the Chicken and Prawns: Heat the olive oil in a large pan or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside. In the same pan, add the prawns and cook until pink and opaque, about 3-4 minutes. Remove and set aside with the chicken.
3. Sauté the Aromatics: In the same pan, add the sesame oil, garlic, and ginger. Sauté for about 1 minute until fragrant.
4. Cook the Vegetables: Add the red bell pepper, broccoli, carrot, and snow peas to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
5. Combine Ingredients: Return the chicken and prawns to the pan. Add the cooked noodles and pour in the soy sauce. Toss everything together to combine and heat through.
6. Season and Garnish: Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and sesame seeds if desired.