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Sticky Asian Style Chicken Stir-Fry

Sticky Asian Style Chicken Stir-Fry

with Noodles & Peppers

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Mango chutney, ketchup and soy sauce are the unexpected heroes of tonight’s stir-fry sauce. When it comes to creating amazing flavours, Chef André rarely gets it wrong. As a father of two, he’s no stranger to fussy eaters and is constantly on the lookout for ways he can get his kids to try new foods. Packed with hidden veggies and on the table in 35 minutes, this is a recipe the whole family will love. Enjoy!

Tags:Family FriendlyUnder 600 calories
Allergens:CeleryCereals containing glutenSoyaPeanutEgg

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 bunch(es)

Coriander

1 sachet

Mango Chutney

1 sachet

Ketchup

(ContainsCelery)

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ unit(s)

Lime

25 grams

Salted Peanuts

(ContainsPeanut)

2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

280 grams

Diced Chicken Thigh

Not included in your delivery

1 tbsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2184 kJ
Energy (kcal)522 kcal
Fat21.0 g
of which saturates4.0 g
Carbohydrate46 g
of which sugars24.0 g
Protein37 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Grater
Garlic Press
Small Bowl
Spoon
Sieve
Frying Pan
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel) and grate on the coarse side of your grater. Peel and grate the garlic (or use a garlic press). Thinly slice the red chilli and roughly chop the coriander (stalks and all).

2

Mix the mango chutney with the ketchup, soy sauce and the water (see ingredients for amount) in a small bowl. Keep to one side. Chop the lime into wedges. Finely chop the peanuts.

3

When the water is boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

4

Meanwhile, heat a splash of oil in a frying pan or wok over medium-high heat. When the oil is hot, add the chicken and stir-fry until browned and cooked through, 10-12 mins. TIP: You might want to cook the chicken in batches to prevent it from stewing instead of frying. Transfer the chicken to a bowl once cooked, then return the pan to the heat. IMPORTANT: Wash your hands after handling raw chicken. The chicken is cooked when it is no longer pink in the middle.

5

Add another splash of oil to your (now empty) pan if necessary and, when hot, add the peppers. Stir-fry until softened, 4-5 mins. Then add the carrot, garlic and sauce. Bring to the boil and add the chicken and noodles to the pan. Toss to coat in the sauce and cook until everything is piping hot, 2-3 mins. Stir frequently. TIP: Add a splash of water if you feel it needs it.

6

Divide the stir-fry between your plates. Add a sprinkling of peanuts, coriander and chilli. Finish with a wedge of lime. Enjoy!