Sweet and Sticky Chicken

Name: Sweet and Sticky Chicken with Bell Pepper, Green Beans and Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Red Onion; 1 Bell Pepper; 80 Green Beans; 1 Spring Onion; 2 Garlic Clove**; 10 Cornflour; 210 Diced Chicken Thigh; 2 Egg Noodle Nest; 50 Ketjap Manis; 45 Rice Vinegar; 2 Tomato Ketchup; 75 Water for the Sauce

with Bell Pepper, Green Beans and Noodles

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

Tags:

WeightWatchers

Allergens:

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 25 minutes

DifficultyEasy

Ingredients

serving amount

Red Onion

Bell Pepper

(May contain traces of: Celery)

Green Beans

Spring Onion

Garlic Clove**

Cornflour

210

Diced Chicken Thigh

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Ketjap Manis

(Contains: Soya)

Rice Vinegar

Not included in your delivery

Tomato Ketchup

Water for the Sauce

Nutritional information

Energy (kcal)591 kcal

Energy (kJ)2475 kJ

Fat11.8 g

of which saturates3.3 g

Carbohydrate86.9 g

of which sugars29.2 g

Protein35.9 g

Salt3.3 g

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

Utensils

•Large Bowl

•Garlic Press

•Large Saucepan

•Bowl

•Pan

•Sieve

•Small Bowl

Instructions

Put a large saucepan of water on to 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.

Trim the green beans and cut into thirds. 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.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pepper and green beans. Season with salt and pepper, then fry until starting to soften, 3-4 mins.

Add the onion and cook, stirring occasionally, until softened, 2-3 mins more.

Stir in the garlic, cook for 1 min, then transfer the cooked veg to another bowl. Set aside with your pan.

While the veg cooks, add the noodles and1/4 tsp salt to the pan of boiling water. 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 with a drizzle of oil if needed.

Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar, ketchup and water for the sauce (see pantry for both amounts). Stir well to make your sticky sauce.

Once the chicken is cooked, 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.