Chicken chow main in a bowl with zucchini noodles.

Serves: 4

Prep & Cooking Time: 25 mins

Nutritional Information Per Serve:

  • Calories 442
  • Protein 31.1 g
  • Fat Total 30.2 g (Saturated Fat 6.4 g)
  • Carbs Total 8.1 g
  • Sodium 792 mg


  • 2 tablespoons peanut oil
  • 500 g chicken thigh fillets, thinly sliced
  • 250 g broccoli, cut into florets
  • 4 garlic cloves, thinly sliced
  • 1 long fresh red chilli, de-seeded, finely chopped
  • extra fresh chilli, finely chopped, to serve
  • 1/4 small red cabbage, sliced
  • 250 g zucchini noodles
  • 110 g (2 cups) trimmed bean sprouts
  • 75 g (1/2 cup) roasted unsalted cashew nuts
  • 2 tablespoons gluten-free soy sauce
  • 2 teaspoons sesame oil
  • Fresh coriander sprigs, to serve


  1. Heat half the peanut oil in a large wok over high heat. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to plate and repeat with the rest of the chicken.
  2. Heat the remaining peanut oil in the wok. Stir-fry the broccoli, garlic and chilli for 2 minutes or until tender crisp.
  3. Add the cabbage and zucchini noodles. Stir-fry for 1 minute or until or until just tender.
  4. Return the chicken to the wok along with the bean sprouts, cashews, soy sauce and sesame oil. Stir-fry for 1 minute or until combined. Serve sprinkled with coriander and extra chilli.