Thai Style Chicken & Bell Pepper Noodle Dinner
to Thai Style Chicken & Rice Bowl Lunch
We love Thai style chicken, and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
520
Diced Chicken Breast
10
Cornflour
1
Thai Style Spice Blend
(Contains Sesame)
2
Bell Pepper
(May contain 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 Nuts)
Nutritional information
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!
