Sweet and Sour Style Chicken
with Bell Pepper, Sugar Snaps and Noodles
13 Green SmartPoints® per serving
13 Blue SmartPoints® per serving
13 Purple SmartPoints® per serving
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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 conflict 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.
1 unit(s)
Red Onion
1 unit(s)
Bell Pepper
80 grams
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
(ContainsCereals containing gluten, Egg)2 sachet
Ketjap Manis
(ContainsSoya)3 sachet
Rice Vinegar
1 sachet
Ketchup
(ContainsCelery)Not included in your delivery
75 milliliter(s)
Water for the Sauce
Bring a large saucepan of water to the boil. Halve, peel and thinly slice the red onion. Halve the pepper, discard the core and seeds then thinly slice. Chop the slices into 3 pieces. Halve the 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.
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.
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.
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, rice vinegar and ketchup into a bowl with the 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.
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 sugar snap 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.
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!