Peanut Butter Chicken Breast and Broccoli Stir-Fry
with Noodles
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.
Ingredients
240 grams
Diced British Chicken Breast
½ unit(s)
Lime
200 grams
Broccoli Florets
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
1 pinch
Chilli Flakes
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Boil a full kettle. Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and fry until browned all over and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
c) Meanwhile, cut the lime into wedges (see ingredients for amount). Halve any larger broccoli florets.
a) When your kettle has boiled, pour the water for the sauce (see ingredients for amount) into a measuring jug.
b) Add the ketjap manis, soy sauce and peanut butter to the boiled water in the jug. Whisk your peanut sauce together well.
c) Pour the rest of the boiling water into a large saucepan on high heat. Add the noodles and broccoli to the boiling water, bring back to the boil and cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.
a) Once the chicken is cooked, add the sauce, drained noodles and broccoli to the chicken and toss to coat everything in the sauce.
b) Add a splash of water if you feel it needs it.
a) Add a squeeze of lime juice, then taste and add salt, pepper and more lime juice if needed.
a) When ready, share the peanut chicken stir-fry between your bowls. Sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).
b) Serve with any leftover lime wedges for squeezing over.
Enjoy!
Step 1 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
