Asian Style Chicken Stir-Fry (WAS TURKEY - high scorer)
with Noodles & Peppers
- Wheat
- Cereals containing gluten
- Egg
- Soya
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Mango chutney, ketchup and soy sauce are the unexpected heroes of tonight’s stir-fry sauce. When it comes to creating amazing flavours, Chef André rarely gets it wrong. As a father of two, he’s no stranger to fussy eaters and is constantly on the lookout for ways he can get his kids to try new foods. Packed with hidden veggies and on the table in 35 minutes, this is a recipe the whole family will love. Enjoy!
Ingredients
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Carrot
1 unit(s)
Garlic Clove
½ unit(s)
Lime
½ unit(s)
Red Chilli
1 bunch(es)
Coriander
1.5 unit(s)
Bell Pepper
40 grams
Mango Chutney
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
260 grams
Diced British Chicken Thigh
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
1 tbsp
Water
Nutritional information
Instructions
Put a large saucepan of water with 0.5 tsp of salt on to boil for the noodles. Halve the peppers and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel) and grate on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). Thinly slice the red chilli and roughly chop the coriander (stalks and all).
Add the noodles to the pan of boiling water, lower the heat to a simmer and cook the noodles for 3-4 mins. Drain in a colander, then return to the pan (off the heat) and refill with cold water. TIP: This will stop them cooking anymore and prevent the noodles from sticking together.
While the noodles cook, mix the mango chutney with the ketchup, soy sauce and the water (see ingredients for amount) in a small bowl. Keep to one side. Chop the lime into wedges. Crush the peanuts to a fine crumb using the base of a saucepan, or roughly chop.
Heat a splash of oil in a frying pan or wok over medium-high heat. When the oil is hot, add the chicken and stir-fry until browned and cooked through, 5-7 mins. Tip: You might want to cook the chicken in batches to prevent it stewing, rather than frying. Transfer the chicken to a bowl once cooked, then return the pan to the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Add another splash of oil to your now empty pan if necessary and when hot add the peppers. Stir-fry until softened, 4-5 mins before adding the carrot, garlic and sauce. Bring to the boil and add the chicken and noodles to the pan. Toss to coat in the sauce and cook until everything is piping hot, 2-3 mins. Stir frequently.
Divide the stir-fry between your plates. Add a sprinkling of peanuts, coriander and chilli. Finish with a wedge of lime. Enjoy!
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