Thai Style Chicken & Bell Pepper Noodle Dinner
to Thai Style Chicken & Rice Bowl Lunch
- Egg
- Cereals containing gluten
- Sesame
- Soya
- Peanut
- May contain traces of allergens
- Celery
- Nuts
We love Thai style chicken, and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
520
Diced Chicken Breast
10
Cornflour
1
Thai Style Spice Mix
(Contains: Sesame)
2
Bell Pepper
(May contain traces of: Celery)
2
Spring Onion
1
Coriander
1
Lime
100
Ketjap Manis
(Contains: Soya)
30
Rice Vinegar
30
Honey
1
Coconut Chilli Lemongrass Steamed Basmati Rice
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
Utensils
Instructions
Bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Meanwhile, heat a splash of oil in a large frying pan on high heat. Pop the diced chicken breast into a bowl with the cornflour and Thai style spice blend (use less if you don't like spice) and mix to combine. Pop the chicken into the hot pan and cook until browned, 6-7 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
While the chicken is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. Trim and thinly slice the spring onions. Roughly chop the coriander (stalks and all). Halve the lime. Once the chicken has browned, add the pepper to the pan and cook until softened, 5-6 mins, stirring every couple of mins.
In a bowl, mix together the ketjap manis, rice vinegar and honey. Squeeze in the lime juice. Once the pepper has softened, add the spring onions to the pan then pour in the sauce. Bring to a simmer until thickened, 2 mins.
Stir half of the coriander into the chicken mixture. Transfer 2 portions of the chicken mixture to a bowl and set aside to cool (this will be for your lunch). Add the noodles to the chicken mixture in the pan, stir to coat. TIP: Add a splash more water if dry. Cook until piping hot, 1-2 mins. Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!
When you've finished your dinner and the chicken in the bowl has cooled, squeeze the rice pouch to break up the rice and divide between your lunch containers. Divide the reserved chicken mixture between each container and top with the peanuts. Refrigerate, then reheat in the microwave until piping hot or eat straight from the fridge. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious flavours, though some found it a bit sweet or bland without the Thai spice mix.
- Ease of prep: Reviewers appreciated the simple, easy-to-follow recipe that could be prepared and cooked quickly.
- Suggestions: Consider reducing the sauce quantity for less sweetness; add extra vegetables for more balance.
- Next-day meals: The lunch portion was well-received, with some noting improved flavour when reheated the next day.
