Chicken and Peanut Butter Noodles
with Broccoli and Yellow Pepper
.
The quantities provided above are averages only.
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
200
Broccoli Florets
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
260
Diced Chicken Thigh
1
Yellow Pepper
2
Garlic Clove
½
Red Chilli
1
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Lime
1
Peanut Butter
25
Ketjap Manis
(Contains Soya)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chicken and cook, stirring regularly, until browned and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. b) Transfer the chicken to a plate but keep the pan. c) Meanwhile, fill and boil your kettle.
a) Peel and grate the garlic (or use a garlic press). b) Trim the spring onions then slice thinly. c) Halve the chilli lengthways, deseed then finely chop. d) Zest the lime and cut into wedges. e) Halve the broccoli florets. f) Halve the pepper and discard the core and seeds. Slice into thin strips.
a) Put the now empty frying pan back on high heat and, when hot, add the broccoli and pepper and stir-fry until golden, 4-5 mins. b) Meanwhile, bring a saucepan of water up to the boil with the water from your kettle and 0.25 tsp of salt for the noodles. c) When boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and drizzle with oil to prevent them sticking together.
a) Add the garlic and the chilli (use less chilli if you don't like heat) to the pan with the broccoli. Stir-fry for 1 min then add a splash of water to help the vegetables cook through. b) Meanwhile, whisk the ketjap manis, soy sauce and peanut butter in a jug with water until well combined. (see ingredients for amounts).
a) Return the chicken to the pan and add the noodles and peanut sauce mixture. b) Mix together and cook until everything is piping hot, 2-3 mins.
a) Divide the stir fry between plates, sprinkle over the lime zest, spring onion and any remaining chilli. b) Serve with the lime wedges for squeezing over. Enjoy!
