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Super Quick Bulgogi Chicken Stir-Fry & Veggie Gyoza

Super Quick Bulgogi Chicken Stir-Fry & Veggie Gyoza

Super Quick Bulgogi Chicken Stir-Fry & Veggie Gyoza

with Noodles and Young Pea Pods

Recipe Development TeamPublished on October 03, 2024

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Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken Stir-Fry is full of flavour. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree. These noodles are topped with steam-fried gyoza for an extra savoury hit.

Tags:

Family Friendly

Allergens:

Egg

•Cereals containing gluten

•Soya

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Lime

240 grams

Diced British Chicken Thigh

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

80 grams

Young Pea Pods

100 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

10 unit(s)

Vegetable Gyozas

(Contains: Cereals containing gluten, Soya, Sulphites May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame)

Nutritional information

Energy (kJ)3190 kJ

Energy (kcal)762 kcal

Fat22.2 g

of which saturates4.9 g

Carbohydrate91.8 g

of which sugars24.8 g

Dietary Fibre8.6 g

Protein48.5 g

Salt5.5 g

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

Utensils

•Medium Saucepan

•Kettle

•Pan

•Lid

Instructions

Get Prepped

1

Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
Slice the pepper into strips.
Cut the lime into wedges.

Fry Time

2

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Heat a drizzle of oil in another frying pan on medium-high heat.
Once hot, fry the gyozas, 2-3 mins. Once golden, remove from the heat, then add 1 tbsp water to the pan.
Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until piping hot, 3-4 mins. Remove from the heat.
Meanwhile, boil the noodles, 3-4 mins.
Once cooked, drain and run under cold water.

Add Veg

3

Next, add the pepper and pea pods to the chicken pan. Fry, 3-4 mins.
Stir in the bulgogi and soy. Fry, 1-2 mins.
Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
Add a splash of water if it's a bit dry.

Dinner's Ready!

4

Share the noodles between your bowls.
Top with the veggie gyozas.
Serve with a lime wedge on the side for squeezing over.

Enjoy!

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