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Chicken Breast & Plum Noodle Stir-Fry
Chicken Breast & Plum Noodle Stir-Fry

Chicken Breast & Plum Noodle Stir-Fry

with Bok Choy

Recipe Development Team
Recipe Development TeamPublished on August 30, 2021
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We love Chicken Breast & Plum Noodle Stir-Fry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Rapid
•Under 600 calories
Allergens:
Egg
•Cereals containing gluten
•Soya
•Peanut

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
DifficultyMedium

Ingredients

serving amount

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

260

Diced Chicken Breast

2

Plum

1

Pak Choi

1

Spring Onion

1

Garlic Clove**

½

Ginger Puree

1

Chilli Flakes

Red Chilli Flakes

32

Hoisin Sauce

(Contains: Soya)

25

Ketjap Manis

(Contains: Soya)

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

1

Sugar

2

Water for the Sauce

Nutritional information

Energy (kcal)600 kcal
Energy (kJ)2510 kJ
Fat10.8 g
of which saturates2.3 g
Carbohydrate74.2 g
of which sugars24.4 g
Protein48.7 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Grill Pan
•Chopping Board
•Garlic Press
•Knife
•Measuring Spoon
•Bowl

Cooking Instructions and Tips

Cook the Noodles
1

a) Bring a saucepan of water up to the boil with 1/2 tsp of salt for the noodles. b) When boiling, add the noodles and cook for 4 mins. c) Drain in a sieve, run the noodles under cold water to stop them sticking together then return to the pan (off the heat).

Fry the Chicken
2

a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. b) When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. c) IMPORTANT: Wash your hands after handling chicken and its packaging.

Prep
3

a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges. b) Trim the bok choy then thinly slice widthways. c) Trim the spring onion and thinly slice. d) Peel and grate the garlic (or use a garlic press).

Stir-Fry Time
4

a) Lower the heat to medium and add the plums and sugar (see ingredients for amount) to the pan with the chicken. b) Stir-fry until the plums start to colour, 1-2 mins. c) Stir in the garlic and ginger puree along with half of the spring onion and as many chilli flakes as you like (careful - they're hot). d) Stir-fry for another minute.

Finish Up
5

a) Add the bok choy and stir-fry until just soft, 1-2 mins. b) Stir in the hoisin sauce, ketjap manis and water for the sauce (see ingredients for amount), ensuring everything is well coated. c) Drain the noodles and add them to the pan. Stir together and cook until everything is piping hot, 1-2 mins. d) IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve
6

a) Divide the chicken and plum noodles between your bowls. b) Scatter over the peanuts and remaining spring onion. c) Enjoy!

7

STEP 2: If you've opted to get diced chicken breast instead of thigh, cook in the same way as the diced chicken thigh.

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