Bulgogi Chicken Stir-Fry

Name: Bulgogi Chicken Stir-Fry with Noodles, Green Beans and Peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 1 Garlic Clove**; 2 Spring Onion; 1 Lime; 25 Salted Peanuts; 80 Green Beans; 210 Diced British Chicken Thigh; 2 Egg Noodle Nest; 100 Bulgogi Sauce; 25 Soy Sauce

with Noodles, Green Beans and Peanuts

Recipe Development TeamPublished on September 06, 2022

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This Bulgogi Chicken Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Rapid

•Family Friendly

•High Protein

Allergens:

Peanut

•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

Bell Pepper

(May contain traces of: Celery)

Garlic Clove**

Spring Onion

Lime

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Green Beans

210

Diced British Chicken Thigh

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

100

Bulgogi Sauce

(Contains: Soya)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Nutritional information

Energy (kcal)648 kcal

Energy (kJ)2713 kJ

Fat20.5 g

of which saturates4.6 g

Carbohydrate79.2 g

of which sugars24.8 g

Protein39.7 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Rolling Pin

•Large Saucepan

•Pan

•Sieve

Cooking Instructions and Tips

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). Trim and thinly slice the spring onions.

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.

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.

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

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's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.