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Peanut Chicken and Broccoli Stir-Fry
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Peanut Chicken and Broccoli Stir-Fry

Peanut Chicken and Broccoli Stir-Fry

with Noodles, Pepper and Spring Onion

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:
Rapid
Meal Prep
Under 600 calories
Allergens:
Egg
Cereals containing gluten
Soya

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.

Preparation Time20 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Thigh

2

Garlic Clove

1

Spring Onion

½

Red Chilli

½

Lime

½

Broccoli

1

Bell Pepper

(May contain Celery)

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50

Ketjap Manis

(Contains Soya)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Peanut Butter

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)620 kcal
Energy (kJ)2594 kJ
Fat15.8 g
of which saturates4.4 g
Carbohydrate76.2 g
of which sugars21.7 g
Protein45.9 g
Salt5.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grill Pan
Kettle
Aluminum Foil
Bowl
Zester
Colander
Measuring Cups
Lid

Instructions

Get Started
1

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.

Finish the Prep
2

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.

Cook the Noodles
3

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.

Cook the Veg
4

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.

Add the Flavour
5

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.

Garnish and Serve
6

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!