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

Bulgogi Chicken Breast Stir-Fry

with Noodles and Green Beans

Recipe Development Team
Recipe Development TeamPublished on September 20, 2024
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Ready in less than 25 minutes, this Bulgogi Chicken Breast Stir-Fry has it all. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.

Tags:
Family Friendly
•High Protein
Allergens:
Egg
•Cereals containing gluten
•Soya

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Garlic Clove**

1 unit(s)

Lime

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)2204 kJ
Energy (kcal)527 kcal
Fat6.2 g
of which saturates1.3 g
Carbohydrate69.4 g
of which sugars21.6 g
Protein44.3 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Garlic Press
•Pan
•Large Saucepan
•Sieve

Cooking Instructions and Tips

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 1/2 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.

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 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.

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.

Enjoy!

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