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Bulgogi Chicken Stir-Fry

Bulgogi Chicken Stir-Fry

with Noodles, Green Beans 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.

Tags:Under 650 caloriesRapid
Allergens:Cereals containing glutenSoyaPeanutEgg

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

80 grams

Green Beans

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

210 grams

Chicken Thigh

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(ContainsPeanut)

100 grams

Bulgogi Sauce

(ContainsSoya)

2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

1 unit(s)

Lime

1 unit(s)

Bell Pepper

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2693 kJ
Energy (kcal)644 kcal
Fat20.3 g
of which saturates4.2 g
Carbohydrate78.3 g
of which sugars23.8 g
Protein36.9 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Rolling Pin
Zester
Saucepan
Frying Pan
Colander
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Halve the 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. Crush the peanuts in the unopened sachet using a rolling pin.
d) Trim the green beans and chop into thirds.

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.

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 colander. TIP: Run the noodles under cold water to stop them sticking together.

4

a) Add the pepper and green beans to the chicken pan. Stir-fry until they start 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 everything is piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

a) Once the noodles are cooked, add them to the chicken stir-fry.
b) Toss to coat in the sauce and cook until piping hot, 1-2 mins, adding a splash of water if you feel it needs it.

6

a) Share the bulgogi chicken noodles between your bowls.
b) Sprinkle over the peanuts.
c) Serve with a lime wedge on the side for squeezing over.
d) Enjoy!