Halal Chicken and Potato Stir-Fry Bake Noodle

Halal Chicken and Potato Stir-Fry Bake Noodle is a flavorful blend of tender chicken, hearty potatoes, and savory noodles baked to perfection. This unique dish combines the best of stir-fry and baked goodness, making it a comforting late-night meal.

Ingredients

• Halal chicken breast - 300 grams, cubed
• Potatoes - 200 grams, diced
• Egg noodles - 150 grams
• Onion - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Garlic - 3 cloves, minced
• Soy sauce - 3 tablespoons
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Boil a pot of water and cook the egg noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add sliced onions and garlic, sautéing until onions are translucent.
4. Add diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.
5. Add cubed chicken to the skillet and cook until no longer pink, about 5-7 minutes.
6. Stir in sliced bell pepper, soy sauce, cumin powder, paprika, black pepper, and salt. Cook for another 3 minutes.
7. Combine the cooked noodles with the chicken and vegetable mixture, mixing well.
8. Transfer the mixture to a baking dish and bake in the preheated oven for 10-15 minutes until heated through and slightly crispy on top.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken, supporting muscle growth and repair.
• Contains fiber from potatoes and vegetables, aiding digestion.

Tags