Bulgogi Diced Chicken Breast Stir-Fry
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Bulgogi Diced Chicken Breast Stir-Fry

Bulgogi Diced Chicken Breast Stir-Fry

with Noodles, Green Beans and Peanuts

This Bulgogi Diced Chicken Breast Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Calorie Smart
Rapid
Family Friendly
Allergens:
Peanut
Egg
Cereals containing gluten
Soya

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

1

Garlic Clove

2

Spring Onion

1

Lime

25

Salted Peanuts

(Contains Peanut May contain Nuts)

80

Green Beans

260

Diced Chicken Breast

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

100

Bulgogi Sauce

(Contains Soya)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

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Nutritional information

Energy (kcal)628 kcal
Energy (kJ)2626 kJ
Fat12.8 g
of which saturates2.3 g
Carbohydrate79 g
of which sugars24.9 g
Protein47.3 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Rolling Pin
Garlic Press
Pan
Large Saucepan
Sieve

Instructions

Get Prepped
1

a) Halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions.

c) Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

d) Trim the green beans and chop into thirds.

Fry the Chicken
2

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Cook the Noodles
3

a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins.

b) Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.

Bring on the Veg
4

a) Add the pepper and green beans to the chicken pan. Stir-fry until they start to soften, 5-6 mins.

b) Once the veg has softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.

c) Stir-fry until everything's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Combine and Stir
5

a) Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.

b) Cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.

Serve
6

a) Share the bulgogi chicken noodles between your bowls.

b) Sprinkle over the peanuts and spring onion for those who'd like them.

c) Serve with a lime wedge on the side for squeezing over.

Enjoy!