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Bulgogi Chicken Stir-Fry

Bulgogi Chicken Stir-Fry

with Noodles, Green Veg and Peanuts

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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.

Allergens:PeanutEggCereals containing glutenSoya

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Broccoli Florets

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

1 unit(s)


25 grams

Salted Peanuts


80 grams

Green Beans

210 grams

Diced Chicken Thigh

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

100 grams

Bulgogi Sauce


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2756 kJ
Energy (kcal)659 kcal
Fat21.1 g
of which saturates4.4 g
Carbohydrate75.4 g
of which sugars22.2 g
Protein40.7 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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.