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Chinese Recipes

Stir-Fried Hoisin Diced Chicken Breast Noodles

Stir-Fried Hoisin Diced Chicken Breast Noodles

Stir-Fried Hoisin Diced Chicken Breast Noodles

with Pepper, Mangetout and Cashews

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.This Stir-Fried Hoisin Diced Chicken Breast Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Nuts

•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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Bell Pepper**

80

Mangetout**

1

Garlic Clove**

1

Ginger**

25

Cashew Nuts

2

Egg Noodle Nest

260

Diced British Chicken Breast**

64

Hoisin Sauce

15

Honey

15

Soy Sauce

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)606 kcal

Energy (kJ)2534 kJ

Fat10.7 g

of which saturates2.2 g

Carbohydrate77.9 g

of which sugars23.8 g

Protein46.7 g

Salt4 g

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

Utensils

•Garlic Press

•Grater

•Small Bowl

•Sieve

•Medium Saucepan

•Pan

Instructions

Prep the Veg

1

Halve the pepper and discard the core and seeds. Slice into thin strips.

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

Heat a large frying pan on medium heat (no oil). Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, pop into a small bowl.

Cook the Noodles

2

Meanwhile, bring a saucepan of water to the boil with 1/4 tsp salt.

When 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.

Stir-Fry the Chicken

3

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the chicken and pepper. Stir-fry until the chicken is golden brown and cooked through and the pepper has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Stir in the garlic and ginger, then fry for 1 min.

Make the Hoisin Glaze

4

While the chicken and noodles cook, pop the hoisin sauce, honey, soy sauce and water for the sauce (see pantry for amount) into a small bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Mix well and set aside.

Combine and Stir

5

Once everything's cooked, add the noodles, mangetout and hoisin glaze to the chicken.

Mix well to combine and cook until everything's piping hot and the sauce has thickened to coat the noodles, 2-3 mins.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Time to Serve

6

Share the hoisin chicken noodles between your bowls.

Sprinkle over the cashew nuts to finish.

Enjoy!

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