BREXIT Sweet Chilli Chicken
with Chinese Leaf, Noodles and Peanuts
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Egg
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
240 grams
Diced British Chicken Breast
80 grams
Green Beans
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
120 grams
Chopped Chinese Leaf
1 unit(s)
Garlic Clove
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)
2 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Lime
½ unit(s)
Ginger
1 bunch(es)
Coriander
32 grams
Sweet Chilli Sauce
Instructions
In a medium sized bowl, mix together the sweet chilli sauce and half the soy sauce. Pop the diced chicken breast into the bowl and mix well to evenly coat. IMPORTANT: Wash your hands after handling raw meat! Cover, and pop the bowl in the fridge while you prepare the veg.
Pop a pan of water on to boil for the noodles. Peel and finely grate the ginger. Peel and grate the garlic (or use a garlic press). Trim the spring onions and thinly slice. Trim the green beans then chop in half. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts.
When the water is boiling, add the noodles and a good pinch of salt. Stir, then cook for 4 mins. Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.
Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. When hot, pop the chicken and it's marinade into the pan. Stir-fry the chicken until golden all over and cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, transfer the chicken to a clean bowl (or plate) and give the pan a rinse.
Return the pan to a medium-high heat and add an extra splash of oil. Stir-fry the green beans until softened slightly, 2-3 mins. Then add the Chinese leaf and stir fry for another 2-3 mins. Add the garlic, ginger and half of the spring onion to the pan. Mix well and cook for 1 minute. Stir in the lime zest, a good squeeze of juice from half of your lime and season well with black pepper. Cook for 1 minute more.
Just before serving, return the noodles and chicken back into the pan, along with half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. Divide the noodles between your plates and drizzle over the remaining soy sauce. Finish the dish with the rest of the spring onion, the remaining coriander and the peanuts sprinkled on top. Serve the extra lime wedges on the side. Enjoy!
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