Sticky Chicken Breast Noodle Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sticky Chicken Breast Noodle Stir-Fry

Sticky Chicken Breast Noodle Stir-Fry

with Carrot, Onion and Green Beans

A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Sticky Chicken Breast Noodle Stir-Fry combines mango chutney, bulgogi and soy to make a deliciously sticky sauce.

Tags:
Family Friendly
•High Protein
•Calorie Smart
Allergens:
Egg
•Cereals containing gluten
•Soya

The quantities provided above are averages only.

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 Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

1 unit(s)

Onion

80 grams

Green Beans

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

40 grams

Mango Chutney

75 grams

Bulgogi Sauce

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tbsp

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)2438 kJ
Energy (kcal)583 kcal
Fat5.8 g
of which saturates1.4 g
Carbohydrate84.9 g
of which sugars35.4 g
Dietary Fiber8.1 g
Protein44 g
Salt3.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Garlic Press
•Sieve
•Large Saucepan
•Small Bowl

Instructions

Start your Stir-Fry
1

Heat a drizzle of oil in a large frying pan or wok on medium-high heat.

Once hot, add the diced chicken and stir-fry until golden brown on the outside and cooked through, 8-10 mins.

Once cooked, transfer the chicken to a bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep Time
2

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

Peel and grate the garlic (or use a garlic press).

Quarter and peel the onion, then separate the layers. Trim the green beans, then cut into thirds.

Bring on the Veg
3

Pop the (now empty) pan back on medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the carrot, onion and beans and stir-fry until softened, 6-7 mins.

Cook the Noodles
4

While the veg fries, bring a large saucepan of water to the boil with 1/2 tsp salt.

When your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Make the Sticky Sauce
5

In a small bowl, mix together the mango chutney, bulgogi, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set aside your sticky sauce.

Stir the garlic into the veg and fry until fragrant, 1 min.

Stir in the sticky sauce, then stir through the cooked chicken and noodles.

Toss to coat everything in the sauce, stirring frequently until piping hot, 2-3 mins. Add a splash of water if it's a little dry.

Serve
6

When ready, share the chicken stir-fry between your bowls. 

Enjoy!