Tasty, healthy and fast—this stir-fry from the December 2013 issue of Canadian Living is a perfect weeknight supper during the busy holiday season. Cook chicken strips with ginger and garlic, stir in a yellow pepper and the Swiss chard, wait until the chard wilts, and then stir in cooked soba noodles, snow peas and a soy/lime/sesame sauce. You could also serve this with rice or regular spaghetti noodles.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, because it does not contain preservatives. Always use freshly squeezed lime juice; the concentrates are bitter and contain sodium benzoate.

Cut the chicken into strips

Slice yellow pepper and Swiss chard

Stir fry chicken with garlic and ginger

Add chard and pepper

The chard will wilt in a minute or two

Serve the stir fry over soba noodles


4 tsp (18 ml) sodium-reduced soy sauce

1 tbsp (15 ml) lime juice

2 tsp (10 ml) sesame oil

2 tsp (10 ml) vegetable oil

225 g boneless skinless chicken breast, thinly sliced

1 tbsp (15 ml) grated fresh ginger

3 cloves garlic, minced

8 cups (2 L) chopped stemmed Swiss chard, (about 1 bunch)

1 sweet yellow pepper, sliced

170 g soba noodles

4 cups (1 L) snow peas

2 tsp (10 ml) sesame seeds, toasted


In small bowl, whisk together soy sauce, lime juice and sesame oil; set aside. In large nonstick skillet or wok, heat vegetable oil over medium-high heat; cook chicken, ginger and garlic, stirring often, until chicken is light golden, about 3 minutes.

Stir in Swiss chard and yellow pepper; stir-fry until chard starts to wilt, about 2 minutes.

Meanwhile, in large pot of boiling water, cook soba noodles according to package directions; drain. Add noodles to skillet along with snow peas and soy sauce mixture; stir-fry for 1 minute. Transfer to platter. Sprinkle with sesame seeds.

From the December 2013 issue of Canadian Living