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Sweet Chilli Chicken and Prawns

Sweet Chilli Chicken and Prawns

with Chinese Leaf, Noodles and Peanuts

Custom recipe
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We love Sweet Chilli Chicken, Noodles & Peanuts and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:PeanutCereals containing glutenSoyaEggCrustaceans

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ piece


1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

1 unit(s)

Green Pepper

½ unit(s)


1 bunch(es)


25 grams

Salted Peanuts


2 sachet

Sweet Chilli Sauce

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

280 grams

Diced Chicken Breast

150 grams

King Prawns


120 grams

Chopped Chinese Leaf

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2558 kJ
Energy (kcal)601 kcal
Fat11.1 g
of which saturates2.0 g
Carbohydrate68 g
of which sugars16.0 g
Protein60.7 g
Salt3.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a medium sized pan of water to the boil for the noodles. Peel and finely grate the ginger. Peel and grate the garlic (or use a garlic press). Trim the spring onions and thinly slice. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts. 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: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a clean bowl (or plate). Keep your pan, you'll use it in a minute.


Return the pan to a medium-high heat and add a splash of oil if needed. Stir-fry the prawns, Chinese leaf and bell pepper until the veg are softened slightly and the prawns are cooked, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 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 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!