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MCB Asian Chicken Stir Fry RAPID

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

241 kcal

Protein

:

32.3g protein

Difficulty

:

Medium

Allergens:

Wheat
Cereals containing gluten
Soya

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Green Beans

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

260 grams

Diced British Chicken Thigh

½ unit(s)

Red Chilli

2 unit(s)

Spring Onion

250 grams

Egg Noodle Nest

25 grams

Ketjap Manis

(Contains: Soya)

Nutritional information

Energy (kJ)1010 kJ

Energy (kcal)241 kcal

Fat5.9 g

of which saturates2.5 g

Carbohydrate13 g

of which sugars10.6 g

Dietary Fibre3.6 g

Protein32.3 g

Salt3 g

Potassium25.3 mg

Calcium0.9 mg

Iron0.1 mg

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

Instructions

1

Bring a large saucepan of water to the boil with a pinch of salt in preparation for the noodles. Trim the stalky ends from the green beans, then chop into thirds. Trim the roots from the spring onions, then finely slice. Halve the red chilli lengthways, remove the seeds and finely chop. Chop the chicken thighs into 2cm pieces.

2

Add the noodles to your pan of boiling water. Cook for 5 mins. Drain in a colander, then refill the pan with cold water, pop the noodles back in the pan, making sure they are submerged to stop them cooking further, and set aside.

3

While the noodles cook, heat a drizzle of oil in a large frying pan or wok over high heat. When hot, add the diced chicken and stir-fry until golden, 3-4 mins. Lower the heat to medium and add the green beans. Cook, stirring, for a further 2-3 mins.

4

Add half the spring onion and a pinch of chilli (you can add more later if you like things a bit spicier) to your frying pan and continue to stir-fry for 2-3 mins.

5

Pour the soy sauce and ketjap manis into the frying pan along with 2P: 2 tbsp/4P: 4 tbsp of water. Stir everything together and bubble for 1-2 mins until you have a glossy sauce and the chicken is cooked through. TOP TIP: The chicken is cooked when no longer pink in the middle. Season to taste with salt and pepper, if needed.

6

Drain the noodles again and tip into the frying pan. Stir fry for 2-3 mins, make sure the noodles are piping hot. Serve in bowls with a sprinkling of the remaining spring onion and any remaining chilli if you like a kick! Enjoy! JAZZ IT UP: Add a sprinkling of sesame seeds or some peanuts if you have some!

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