Sweet Chilli Chicken
with Chinese Leaf, Noodles and Peanuts
- Cereals containing gluten
- Soya
- Egg
- Peanut
- May contain traces of allergens
- Celery
- Nuts
.
Ingredients
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
260
Diced Chicken Breast
120
Chopped Chinese Leaf
½
Ginger
1
Garlic Clove
1
Spring Onion
1
Bell Pepper
(May contain traces of: Celery)
½
Lime
1
Coriander
25
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
64
Sweet Chilli Sauce
Not included in your delivery
50
Water for the Sauce
Utensils
Instructions
a) Bring a medium-sized pan of water to the boil for the noodles. Peel and finely grate the ginger. b) Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Halve the pepper and discard the core and seeds. Slice into thin strips. c) Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts. d) Pop the sweet chilli and soy sauce into a bowl along with the water (see ingredients for amount). Mix together and set aside.
When the water is boiling, add the noodles and 1/4 tsp of salt. Stir, then cook for 4 mins. Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.
Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. Stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a clean bowl (or plate). Keep the pan - you'll use it again.
Return the pan to a medium-high heat and add a splash of oil if needed. Stir-fry the Chinese leaf and bell pepper until softened slightly, 3-4 mins. Add the chicken, garlic, ginger and the spring onion to the pan. Mix well and cook for 1 minute. Stir in the lime zest, a good squeeze of juice from half of your lime and season well with black pepper. Cook for 1 minute more.
Add the noodles to the pan along with your sauce you made earlier and half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. TIP: Add a splash of water to loosen if necessary.
Divide the noodles between your plates. Finish the dish with the remaining coriander and the peanuts sprinkled on top. Serve the extra lime wedges on the side for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's balanced flavours, though some found it could use more sweet chilli taste or spice.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, often taking less than the stated 20 minutes.
- Suggestions: Consider adding more vegetables like mushrooms or mange tout, and offering the option to swap chicken thighs for breast.
- Next-day meals: Several noted the dish tasted even better when reheated the next day, with flavours developing further.
- Texture: The crunchy peanuts were a popular addition, providing a nice contrast to the soft noodles and vegetables.
