Sticky Chicken Noodle Stir-Fry
with Carrot, Onion and Green Beans
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!
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.
Ingredients
240 grams
Diced British Chicken Thigh
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
Nutritional information
Utensils
Instructions
Heat a drizzle of oil in a large frying pan or wok on medium-high heat.
Once 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 the chicken to a bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm 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.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil if needed.
Once hot, add the carrot, onion and beans and stir-fry until softened, 6-7 mins.
While the veg fries, bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
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.
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.
Stir the garlic into the pan and fry until fragrant, 1 min.
Stir in the sauce, bring to the boil, then stir through the cooked chicken and noodles.
Toss to coat everything in the sauce and cook, stirring frequently until piping hot, 2-3 mins. Add a splash of water if needed.
When ready, share the chicken stir-fry and veg between your bowls.
Enjoy!
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