Bulgogi Chicken Stir-Fry
with Noodles, Green Veg and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Bulgogi Chicken Stir-Fry in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
200
Broccoli Florets
1
Garlic Clove
2
Spring Onion
1
Lime
25
Salted Peanuts
(Contains Peanut May contain Nuts)
80
Green Beans
210
Diced Chicken Thigh
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
100
Bulgogi Sauce
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
a) Halve any large broccoli florets.
b) Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions.
c) Zest and cut the lime into wedges. Roughly chop the peanuts.
d) Trim the green beans and chop into thirds.
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 the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 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 colander. TIP: Run the noodles under cold water to stop them sticking together.
a) Add the broccoli and green beans to the chicken pan. Stir-fry until they begin 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 piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the noodles have cooked, add them to the pan with the chicken.
b) Toss to coat in the sauce and cook until piping hot, 1-2 mins. TIP: Add a splash of water if the noodles look a little dry.
a) Share the bulgogi chicken noodles between your bowls and sprinkle over the peanuts and spring onion for those who'd like them.
b) Serve with a lime wedge on the side for squeezing over.
Enjoy!
