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Peanut Chicken and Broccoli Stir-Fry

Peanut Chicken and Broccoli Stir-Fry

with Noodles, Pepper and Spring Onion

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Looking for a quick and tasty midweek dinner option? Try cooking up our Peanut Chicken and Broccoli Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:RapidMeal Prep
Allergens:EggCereals containing glutenSoyaPeanut

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

½ unit(s)


½ unit(s)


1 unit(s)

Bell Pepper

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

2 sachet(s)

Ketjap Manis


25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet(s)

Peanut Butter


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2996 kJ
Energy (kcal)716 kcal
Fat23.4 g
of which saturates5.3 g
Carbohydrate77.6 g
of which sugars22.0 g
Protein48 g
Salt4.98 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.
c) Meanwhile, peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
d) Halve the chilli lengthways, deseed, then finely chop.


a) Zest the lime and cut into wedges.
b) Cut the broccoli into florets (like small trees), then halve them.
c) Halve the pepper and discard the core and seeds. Slice into thin strips.
d) Once the chicken is cooked, transfer it to a bowl and cover with foil to keep warm (but keep the pan for the later). IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Meanwhile, when your kettle has boiled, pour the water for the sauce (see ingredients for amount) into a measuring jug.
b) Pour the rest of the boiling water into a large saucepan on high heat.
c) Add 1/4 tsp salt and the noodles, then bring back to the boil. Cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.


a) While the noodles cook, pop the (now empty) frying pan back on high heat with a drizzle more oil if needed.
b) When hot, add the broccoli and pepper and stir-fry for 2-3 mins.
c) Stir in the garlic and half the chilli (see ingredients for amount, add less if you don't like too much heat) and stir-fry for 30 secs.
d) Add a splash of water then pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins.


a) While the veg cooks, add the ketjap manis, soy sauce and peanut butter to the boiled water in the jug. Whisk your peanut sauce together well.
b) Once the veg is tender, return the chicken to the frying pan along with the cooked noodles and peanut sauce.
c) Mix together and cook until everything is piping hot, 2-3 mins.


a) When ready, share the chicken stir-fry between your bowls.
b) Sprinkle over the lime zest, spring onion and any remaining chilli to finish.
c) Serve with the lime wedges for squeezing over. Enjoy!