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Nutty Sesame Chicken
Nutty Sesame Chicken

Nutty Sesame Chicken

with Mangetout, Peanuts and Noodles

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Sweet, sticky, and with a kick of heat, the delicious sauce in this stir-fry is nothing short of a flavour miracle. Mangetout, sesame seeds and peanuts give a beautiful texture to the dish whilst ginger, garlic and coriander keep things fresh. This sizzling dish is guaranteed to become a household favourite in no time at all.

Allergens:EggCereals containing glutenSoyaSesamePeanut

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Spring Onion

1 unit(s)


2 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet


1 pot(s)

Sesame Seeds


280 grams

Diced Chicken Thigh

1 pack(s)


1 bunch(es)


1 bag(s)

Salted Peanuts

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2761 kJ
Energy (kcal)660 kcal
Fat26.0 g
of which saturates6.0 g
Carbohydrate62 g
of which sugars13.0 g
Protein47 g
Salt3.19 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a saucepan of water to the boil for the noodles. Meanwhile, trim the spring onion then thinly slice. Peel and grate the ginger and garlic (or use a garlic press for your garlic if you have one). Halve the chilli lengthways, deseed then finely chop. Add the noodles to the boiling water along with 0.5 tsp of salt and cook until tender, 4 mins. Drain in a sieve and drizzle some oil over the noodles, this will stop them from sticking together!


Meanwhile, pop the ginger, garlic, chilli (use less if you don't like spice!), soy sauce, honey and sesame seeds into a small bowl and mix together.


Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned, 5-6 mins. TIP: If your pan is small, cook the chicken in batches. You want the chicken to fry, not stew! Add the mangetout and half the spring onions. Stir-fry for a further 4-5 mins.


When your chicken is cooked through and your mangetout are tender, pour the sauce you made in step 2 into the pan. Stir together and cook for 1-2 mins, then add the cooked noodles. Toss together and cook for until everything is nicely combined and piping hot. Add a splash of water if it gets too dry. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Roughly chop the coriander (stalks and all) and roughly chop the peanuts (or pop them in a freezer bag and bash them with a frying pan - depending on your mood!).


Serve your noodles in bowls with a sprinkle of coriander, peanuts and the remaining spring onion. If you have any leftover chopped chilli, sprinkle that on too for a bit of kick...Enjoy!