In interest of trying to be a bit healthier and work on our meal planning, this recipe is a good way to use up some extra and left over ingredients in your fridge. This recipe was in my Food Network Magazine back from November. I picked it because it was under 500 calories/serving. It obviously varies depending on your noodles and what you add in, but I like to keep things around there for our dinners - leaves room for wine! So feel free to add what you want and take out what you don't. If you cut up your veggies when you buy them this is even easier to throw together.
Chicken Broccoli Stir Fry
1 bunch broccoli
1 8oz package Rice or Egg noodles (Egg have way more flavour, but more calories)
1/4 cup brown sugar
1 tbsp water
5 cloves garlic, sliced thin or grated with a microplane
1 pound chicken, cut into 1/2 inch chunks
2 tbsp fish sauce
1 red chile pepper, Sliced and seeded (or keep the seeds for more heat)
1 red pepper, sliced
1 carrot, sliced
Bring a pot of salted water to a boil. Add the broccoli and cook until bright green and slightly tender, about 3 minutes. Transfer to a large bowl - do not drain the water. Add the rice noodles and return to a boil. Take off heat and let soak until ready to use.
Combine the sugar and water in a Wok or large skillet over medium high heat, stirring until the sugar is dissolved. Cook until it is dark amber, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the carrot and red pepper for 30 seconds before the chicken. Add the chicken and fish sauce and cook while stirring until chicken is no longer pink, about 5-8 minutes.
Stir in the red chile pepper and season with salt and pepper.
Drain the noodles and add them and the broccoli to the wok, stirring to coat all of the mixture in the sauce. Let simmer together for another minute and serve.