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Sticky Chicken Noodle Stir-Fry
Sticky Chicken Noodle Stir-Fry

Sticky Chicken Noodle Stir-Fry

with Peppers

Recipe Development Team
Recipe Development TeamPublished on December 02, 2021

This delicious Sticky Chicken Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Under 600 calories
Allergens:
Soja
Gluten
Egg

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.

Total25 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Sellerie)

1

Carrot

1

Garlic Clove**

½

Red Chilli

1

Coriander

40

Mango Chutney

75

Bulgogi Sauce

(Contains: Soja)

15

Soy Sauce

(Contains: Gluten, Soja)

25

Cashew Pieces

2

Egg Noodle Nest

(Contains: Egg, Gluten)

260

Diced Chicken Thigh

Not included in your delivery

1

Water for the Sauce

2

Tomato Ketchup

Nutritional information

Energy (kcal)646 kcal
Energy (kJ)2705 kJ
Fat16 g
of which saturates4 g
Carbohydrate82 g
of which sugars33 g
Protein40 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Medium Saucepan
Knife
Bowl
Sieve
Grill Pan

Cooking Instructions and Tips

Prep Time
1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel), then coarsely grate. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then thinly slice.

Make the Sauce
2

Mix the mango chutney with the bulgogi, soy sauce, ketchup and the water for the sauce (see ingredients amount) in a small bowl. Keep to one side.

Cook the Noodles
3

When your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

Stir-Fry the Chicken
4

Meanwhile, heat a drizzle of oil in a frying pan or wok on medium-high heat. When the oil is hot, add the chicken and stir-fry until golden brown on the outside and cooked through, 8-10 mins. Once cooked, transfer to a bowl. TIP: Cook the chicken in batches to prevent it from stewing. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Add the Veggies
5

Return your (now empty) pan to medium-high heat and add another drizzle of oil if necessary. When hot, add the peppers. Stir-fry until softened, 4-5 mins. Add the carrot, garlic and sauce, then bring to the boil. Once boiling, stir through the cooked chicken and noodles. 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.

Serve
6

Divide the chicken noodle stir-fry between your bowls. Finish with a sprinkling of chilli (careful, it's hot - add less if you don't like heat). Enjoy!

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