Made with ketjap manis, soy sauce and peanut butter, our peanut sauce is perfect with chicken and is the base for this delicious noodle dish. Add broccoli, red pepper and finish with a squeeze of lime and sprinkling of spring onion, and you’ve got a lip-smacking dish in as little as 20 minutes!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Diced Chicken Thigh
Egg Noodle Nest(ContainsEgg, Gluten)
Soy Sauce(ContainsGluten, Soya)
Peanut Butter(ContainsPeanutsMay containNuts)
Water for the Sauce
a) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chicken and cook, stirring regularly, until browned and cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. b) Transfer the chicken to a plate but keep the pan. Meanwhile, fill and boil your kettle.
a) Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Halve the chilli lengthways, deseed then finely chop. Zest the lime and cut into wedges. b) Chop the broccoli into florets (like small trees!) halve the florets. Halve the pepper and discard the core and seeds. Slice into thin strips.
a) Put the now empty frying pan back on high heat and, when hot, add the broccoli and pepper and stir-fry until golden, 4-5 mins. b) Meanwhile, bring a saucepan of water up to the boil with the water from your kettle and a pinch of salt for the noodles. c) When boiling, add the noodles and cook for 4 mins. Drain in a sieve and drizzle with oil to prevent them sticking together.
a) Add the garlic and as much chilli as you dare to the pan with the broccoli. Stir-fry for 1 min then add a splash of water to help the vegetables cook through. Meanwhile, combine the ketjap manis, soy sauce and peanut butter in a jug with water. (see ingredients for amounts).
a) Return the chicken to the pan and add the noodles and peanut sauce mixture. b) Mix together and cook until everything is piping hot, 2-3 mins.
Divide the stir fry between plates, sprinkle over the lime zest, spring onion and any remaining chilli and serve with the lime wedges for squeezing over. Enjoy!