Sticky Diced Chicken Breast Noodle Stir-Fry
with Peppers, Coriander and Peanuts
A customer favourite, this Sticky Diced Chicken Breast Noodle Stir-Fry is a tried-and-tested recipe that always wins with a crowd.
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.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Carrot
1
Garlic Clove
½
Red Chilli
1
Coriander
40
Mango Chutney
75
Bulgogi Sauce
(Contains Soya)
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
260
Diced Chicken Breast
Not included in your delivery
1
Water for the Sauce
2
Tomato Ketchup
Nutritional information
Utensils
Instructions
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. Roughly chop the coriander (stalks and all).
Mix the mango chutney with the bulgogi, soy sauce, ketchup and the water for the sauce (see ingredients for both amounts) in a small bowl. Keep to one side. Finely chop the peanuts.
When the 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.
Meanwhile, heat a drizzle of oil in a frying pan or wok over 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. TIP: Cook the chicken in batches to prevent it from stewing. Transfer the chicken to a bowl once cooked, then return the pan to the heat. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Add another drizzle of oil to your (now empty) pan 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 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.
Divide the stir-fry between your plates. Finish with a sprinkling of peanuts, coriander and chilli (careful, it's hot - add less if you don't like heat). Enjoy!
