Orange Chicken Stir Fry

This recipe came to me while I was walking down the aisles of my Shoprite and I wanted to come up with a new creative recipe for all of you. And this one is nothing short of amazing!

I love Chinese food, but I honestly haven't had it in a long time, and lately I've been craving some chicken and broccoli and lo mein. I worked with what I could find in the store, which honestly wasn't much when it came to the ramen/rice noodle section, but this meal was filling, delicious, and fit my macros nonetheless. I hope you guys enjoy this one as much as I did, and it was a super easy recipe to follow!

MACROS:

CALORIES: 512 calories

PROTEIN: 57.1 grams

CARBOHYDRATES: 43.4 grams

FAT: 11.6 grams

INGREDIENTS:

- 1 packet thai kitchen spring onion noodle soup rice noodles (only noodles I could find)

- 4.25 ounces (weighed raw) chicken breast, cubed

- 1 cup frozen broccoli stir fry vegetable medley

- 3 tablespoons g hughes orange ginger marinade

- 1 large egg and 50 grams egg whites

DIRECTIONS:

1. Boil the rice noodles according to package instructions. Set aside and let rest.

2. Cook your chicken in a pan with seasonings of choice: I used salt, pepper, garlic powder, and red pepper flakes.

3. In a separate pan, cook down your 1 cup of broccoli stir fry vegetables, or microwave if possible. Add some salt and pepper as well and let soften.

4. In another pan, fry yp your egg and egg white and set aside.

5. To your vegetable pan, add the rice noodles and the chicken. Well combine and add your 3 tbsp of orange ginger marinade and some soy sauce.

6. Plate and serve with your fried egg (preferably with a runny yolk) toppings of choice, such as sriracha, scallions, sesame seeds, or serve as is and enjoy!