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Bulgogi Chicken Stir-Fry
Bulgogi Chicken Stir-Fry

Bulgogi Chicken Stir-Fry

with Noodles, Green Beans and Peanuts

Recipe Development Team
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

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove**

2

Spring Onion

1

Lime

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

80

Green Beans

210

Diced British 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

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

Get Prepped
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). 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.

Fry the Chicken
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.

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

Bring on the Veg
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'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) Sprinkle over the peanuts and spring onion for those who'd like them.

c) Serve with a lime wedge on the side for squeezing over.

d) Enjoy!

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