Bulgogi Chicken Breast Stir-Fry
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Bulgogi Chicken Breast Stir-Fry

Bulgogi Chicken Breast Stir-Fry

with Noodles and Green Beans

Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.

Family Friendly
Calorie Smart
High Protein
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

1 unit(s)


80 grams

Green Beans

240 grams

Diced British Chicken Breast

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

100 grams

Bulgogi Sauce

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)


Nutritional information

Energy (kJ)2214 kJ
Energy (kcal)529 kcal
Fat6.3 g
of which saturates1.3 g
Carbohydrate69.9 g
of which sugars21 g
Protein44.4 g
Salt4.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press



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.


a) Bring a large saucepan of water to the boil with 0.5 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) Once the chicken is browned, add the sliced pepper and green beans to the pan. Cook 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.


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.



Step 2 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.