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Coconut and Chilli Chicken Stir-Fry

with Mango and Peanuts
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
381 kcal
Protein
: 
14.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Egg
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

40 grams

Mango Chutney

80 grams

Green Beans

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

2 unit(s)

Spring Onion

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

½ unit(s)

Lime

280 grams

Coconut & Chilli Marinated Chicken Thigh

½ pinch

Chilli Flakes

Energy (kJ)1595 kJ
Energy (kcal)381 kcal
Fat7.9 g
of which saturates1.7 g
Carbohydrate62.1 g
of which sugars14.5 g
Dietary Fibre5.4 g
Protein14.2 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a saucepan of water to the boil for the noodles.

Meanwhile, chop the chicken into 2cm chunks. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Trim the spring onions and finely slice.

Halve the pepper and discard the core and seeds. Slice into thin strips. 

Trim the beans then chop in half.

Chop the lime into wedges.

2

In a small bowl combine the soy sauce and mango chutney. Set aside.

Add the noodles to the pan of boiling water and cook for 4 mins, then drain in a sieve, return to the pan (off the heat) and cover with cold water. TIP: This will stop them sticking together.

Meanwhile, heat a large frying pan or wok on high heat (no oil).

3

When the frying pan is hot, add the chicken and stir-fry until golden, 3-4 mins.

TIP: Drain off any excess oil from the marinade.

Add the pepper, green beans and half the spring onion and stir-fry until the veg is tender, 3-4 mins.

4

Add a pinch of chilli flakes (careful, they're hot!) and the soy-mango sauce and stir together. 

Bubble until the chicken is cooked through for another 1-2 mins.

IMPORTANT: The chicken is cooked when no longer pink in  the middle.

5

Drain the noodles again and toss through the stir-fry, ensuring everything is piping hot and well coated in sauce. TIP: If it looks a bit dry, just add a splash of water.

Stir through half the peanuts.

Season to taste with salt and pepper if needed.

6

Divide the stir-fry between your bowls and finish with the remaining peanuts, spring onion and lime wedges for squeezing over.

Enjoy!

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