Sweet and Sticky Chicken
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Sweet and Sticky Chicken

Sweet and Sticky Chicken

with Bell Pepper, Sugar Snap Peas and Noodles

This delicious Sweet and Sticky Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Under 650 calories
WeightWatchers
Under 600 calories
Allergens:
Egg
Cereals containing gluten
Soya

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Bell Pepper

(May contain Celery)

80

Sugar Snap Peas

1

Spring Onion

2

Garlic Clove

10

Cornflour

210

Diced Chicken Thigh

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50

Ketjap Manis

(Contains Soya)

45

Rice Vinegar

Not included in your delivery

75

Water for the Sauce

2

Tomato Ketchup

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Nutritional information

Energy (kcal)597 kcal
Energy (kJ)2498 kJ
Fat12.3 g
of which saturates3.4 g
Carbohydrate87.8 g
of which sugars29.5 g
Protein36.8 g
Salt3.33 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Medium Saucepan
Grill Pan
Sieve

Instructions

Get Prepped
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. Slice into thin strips, then chop into thirds.
Halve the sugar snap peas lengthways. Trim and thinly slice the spring onion. 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 diced chicken and toss to completely coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir-Fry the Veg
2

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper, season with salt and pepper, then fry until beginning to soften, 3-4 mins, stirring occasionally.
Add the onion and sugar snaps, then cook until softened, 2-3 mins more, stirring occasionally.
Stir in the garlic, cook for 1 min, then transfer the cooked veg to another bowl. Set aside with your pan.

Cook the Noodles
3

While the veg cooks, add the noodles and 1/4 tsp salt to the boiling water 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.

Bring on the Chicken
4

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.
Once hot, add the chicken. Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, put the ketjap manis and rice vinegar into a small bowl with the ketchup and water for the sauce (see ingredients for both amounts). Stir well to combine your sticky sauce.

Add the Veg and Sticky Sauce
5

Once the chicken is golden, add the veg back into the pan and stir together for 1 min.
Pour the sticky sauce into your frying pan, then lower the heat to medium.
Simmer, stirring occasionally, until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.

Finish and Serve
6

Add the cooked noodles to the chicken stir-fry and toss to coat. Add a splash of water if it's a little too thick.
Share between your bowls and sprinkle with the sliced spring onion to finish. Enjoy!