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Bulgogi Chicken Breast Stir-Fry

Bulgogi Chicken Breast Stir-Fry

with Noodles and Green Beans

Recipe Development TeamUpdated on October 20, 2023

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This Bulgogi Chicken Breast Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Rapid

•Family Friendly

Allergens:

Egg

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove

1

Lime

80

Green Beans

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)

Nutritional information

Energy (kJ)2267 kJ

Energy (kcal)542 kcal

Fat6 g

of which saturates1.1 g

Carbohydrate76.6 g

of which sugars22.9 g

Protein43.8 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Garlic Press

•Pan

•Large Saucepan

•Sieve

Instructions

Get Prepped

1

a) Halve the bell 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) Trim the green beans and chop into thirds.

Fry the Chicken

2

a) Bring a large saucepan of water to the boil with 1/4 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.

Cook the Noodles

3

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.

Bring on the Veg

4

a) Once the chicken is browned, add the sliced pepper and sugar snap peas to the pan and fry until softened, 3-4 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.

Combine and Stir

5

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.

Serve

6

a) Share the bulgogi chicken noodles between your bowls.

b) Serve with a lime wedge on the side for squeezing over.

c) Enjoy!

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