Ultimate Kung Pao Style Chicken Noodles
with Tenderstem® Broccoli and Pepper
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.
Ingredients
150 grams
Tenderstem Broccoli
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 sachet(s)
Indonesian Style Spice Mix
2 unit(s)
British Chicken Breasts
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Sriracha Sauce
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
64 grams
Hoisin Sauce
(Contains Soya)
30 grams
Tomato Puree
Not included in your delivery
1 tbsp
Plain Flour
2 tsp
Sugar
3 tbsp
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, halve the Tenderstem® broccoli. Halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
Put the flour and Indonesian style spice mix in a bowl with a good pinch of salt and some pepper and mix together.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Lay your chicken breast into the bowl of flour and spice, then toss to ensure the chicken gets an even coating of flour.
Repeat for the other breasts. 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 the oil is hot, lay in the chicken and cook until browned, 3-4 mins each side.
Meanwhile, boil a full kettle.
Now, make your kung pao sauce. In a jug or small bowl, combine the soy sauce, sriracha, rice vinegar, hoisin sauce, tomato puree, garlic, sugar and water for the sauce (se pantry for both amounts). Set aside.
Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.
Add the noodles and broccoli and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, clean out the now empty chicken frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the pepper and stir-fry until tender, 3-4 mins.
Once the pepper has become tender, add the kung pao sauce and simmer until thickened, 1-2 mins.
Once thickened, stir the cooked noodles and broccoli into the sauce until well coated. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the noodles out between your serving bowls.
Thinly slice the chicken widthways then lay on top of the noodles.
Scatter over the peanuts to finish.
Enjoy!
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