1 tsp vegetable oil
2 spring onions, sliced diagonally
1 tbs fresh gingre, crushed or chopped finely
200g lean chicken breast, sliced
150g broccoli
1 medium zucchini, sliced
1 medium red capsicum, deseeded and sliced
1 fresh red chilli, deseeded and chopped finely
2 tsp salt reduced soy sauce
½ cup home-made chicken stock (or good quality store brand)
2 tsp Natvia
1 tbs lime juice
Black pepper and salt to taste
2 cups cooked rice noodles

1 tsp vegetable oil 2 spring onions, sliced diagonally 1 tbs fresh gingre, crushed or chopped finely 200 g lean chicken breast, sliced 150 g broccoli 1 medium zucchini, sliced 1 medium red capsicum, deseeded and sliced 1 fresh red chilli, deseeded and chopped finely 2 tsp salt reduced soy sauce 2 tsp Natvia 1 tbs lime juice 2 cup s cooked rice noodles

Heat oil in wok or frying pan over medium high heat and add spring onions and ginger and cook for a few minutes..
Add chicken and cook until just white.
Add vegetables and chilli and cook for a few more minutes.
Add soy sauce, chicken stock, Natvia and lime juice and continue to cook a further 5 to 7 minutes.
Season with salt & pepper and serve with noodles.