Sweet and Sticky Diced Chicken Breast
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Sweet and Sticky Diced Chicken Breast

Sweet and Sticky Diced Chicken Breast

with Bell Pepper, Green Beans and Noodles

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

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1

Red Onion

1

Bell Pepper

(May contain Celery)

80

Green Beans

1

Spring Onion

2

Garlic Clove

10

Cornflour

260

Diced Chicken Breast

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50

Ketjap Manis

(Contains Soya)

45

Rice Vinegar

Not included in your delivery

2

Tomato Ketchup

75

Water for the Sauce

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Nutritional information

Energy (kcal)571 kcal
Energy (kJ)2388 kJ
Fat4.1 g
of which saturates1 g
Carbohydrate86.8 g
of which sugars29.3 g
Protein43.5 g
Salt3.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl
•Garlic Press
•Pan
•Sieve
•Small Bowl

Instructions

Get Prepped
1

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.

Stir-Fry the Veg
2

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.

Cook the Noodles
3

While the veg cooks, add the noodles and 1/4 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. 

Add 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 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.

Bring on the Sticky Sauce
5

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.

Finish and Serve
6

Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it's a little too thick.

Share between your bowls and sprinkle with the spring onion to finish.

Enjoy!