Bulgogi Chicken Breast Stir-Fry
with Noodles and Sugar Snap Peas
Due to quality issues with green beans, you'll instead receive sugar snap peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Looking for a quick and tasty midweek dinner option? Try cooking up our Bulgogi Chicken Breast Stir-Fry in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
1
Garlic Clove
1
Lime
80
Sugar Snap Peas
260
Diced British Chicken Breast
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
100
Bulgogi Sauce
(Contains: Soya)
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Utensils
Instructions
a) Halve the pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and cut the lime into wedges.
d) Slice the sugar snap peas in half lengthways.
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Add the pepper and sugar snap peas to the chicken pan. Stir-fry until they start to soften, 5-6 mins.
b) Once the veg has softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.
c) Stir-fry until everything's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.
b) Cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.
a) Share the bulgogi chicken noodles between your bowls.
b) Serve with a lime wedge on the side for squeezing over.
Enjoy!
