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Sticky Mango Chicken Breast Noodles

Sticky Mango Chicken Breast Noodles

Sticky Mango Chicken Breast Noodles

with Stir-Fried Veg

Recipe Development TeamPublished on April 25, 2024

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Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Mango Chicken Breast Noodles in just 20-25 minutes for a delicious and speedy meal.

Tags:

Spicy

Allergens:

Egg

•Cereals containing gluten

•Sesame

•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.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

Diced British Chicken Breast

1 unit(s)

Onion

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

2 unit(s)

Garlic Clove**

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

120 grams

Coleslaw Mix

40 grams

Mango Chutney

75 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

1 tbsp

Oil for Cooking

2 tbsp

Tomato Ketchup

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2590 kJ

Energy (kcal)619 kcal

Fat9.6 g

of which saturates1.9 g

Carbohydrate85.1 g

of which sugars34.4 g

Protein44.4 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Sieve

•Grater

•Large Saucepan

•Garlic Press

Cooking Instructions and Tips

Get Started

1

a) Halve, peel and chop the onion into small pieces.

b) Heat the oil for cooking (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the diced chicken and onion to the pan and season with salt and pepper.

c) Stir-fry until the chicken is golden all over and the onion is softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Boil the Noodles

2

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

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

Get Frying

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Once the chicken is golden, add the Thai style spice blend (add less if you'd prefer things milder), garlic and coleslaw to the pan. Fry for 1 min.

Build the Flavour

4

a) Stir the mango chutney, bulgogi, soy, ketchup and water for the sauce (see pantry for both amounts) into the chicken pan.

b) Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 3-4 mins.

c) Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.

All Together Now

5

a) When the noodles are ready, stir them into the sauce until well combined.

b) Add a splash of water if you feel it needs it.

Serve

6

a) Share the mango chicken noodles between your serving bowls.

Enjoy!

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