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Sweet and Sour Style Chicken

Sweet and Sour Style Chicken

with Bell Pepper and and Noodles

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Based on season, the colour of your bell pepper will either be yellow, red, orange or green guarantee you get the best quality pepper.

Tags:Under 600 calories
Allergens:GlutenEggSoya

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

Preparation Time25 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

80 grams

Mangetout/Sugar Snap Peas

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

10 grams

Cornflour

210 grams

Diced Chicken Thigh

2 pack(s)

Noodles

(ContainsGluten, Egg)

2 sachet

Ketjap Manis

(ContainsGluten, Soya)

3 sachet

Rice Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2322 kJ
Energy (kcal)555 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate78 g
of which sugars24.0 g
Dietary Fiber3 g
Protein34 g
Cholesterol0 mg
Salt1.93 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Garlic Press
Large Bowl
Frying Pan
Bowl
Sieve
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil. Halve, peel and thinly slice the red onion. Halve the pepper, and discard the core and seeds then thinly slice. Chop the slices into 3 pieces. Halve the mangetout/ sugar snap peas lengthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Put the cornflour into a large bowl and season with salt and pepper. Add the chicken pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling chicken and its packaging.

2

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion to the pepper and cook until the onion has softened, 2-3 mins, stirring occasionally. Add the garlic, cook for 1 min more, then remove the veg to a bowl, leave to the side. Keep your pan, we’ll use it again.

3

While the veg cooks, add the noodles to the boiling water and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

4

Pop your now empty frying pan back on medium-high heat and add a drizzle of oil if necessary. When hot, add the chicken and fry, turning frequently until golden on each side, 8-10 mins. Meanwhile, put the ketjap manis and rice vinegar into a bowl with water (see ingredients for amount) and stir together. Once the chicken is golden, add the onion and pepper back into the pan and stir together for another minute.

5

Pour the sauce into the pan with the chicken and vegetables, reduce the heat to medium and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, and the chicken is cooked, 2-3 mins. Add the mangetout/ sugarsnap peas 2 mins into the simmering time. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove the pan from the heat and add salt and pepper to taste.

6

Add the drained noodles to the frying pan with the chicken and veg and toss to coat. TIP: Add a splash more water if dry. Serve in bowls and sprinkle over the sliced spring onion. Enjoy!