Nutty Sesame Chicken
with Mangetout, Peanuts and Noodles
Sweet, sticky, and with a kick of heat, the delicious sauce in this stir-fry is nothing short of a flavour miracle. Mangetout, sesame seeds and peanuts give a beautiful texture to the dish whilst ginger, garlic and coriander keep things fresh. This sizzling dish is guaranteed to become a household favourite in no time at all.
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
15
Sesame Seeds
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Honey
260
Diced Chicken Thigh
2
Garlic Clove
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Ginger
150
Mangetout
1
Coriander
Nutritional information
Utensils
Instructions
Bring a saucepan of water to the boil for the noodles. Meanwhile, trim the spring onion then thinly slice. Peel and grate the ginger and garlic (or use a garlic press for your garlic if you have one). Halve the chilli lengthways, deseed then finely chop. Add the noodles to the boiling water along with 0.5 tsp of salt and cook until tender, 4 mins. Drain in a sieve and drizzle some oil over the noodles, this will stop them from sticking together!
Meanwhile, pop the ginger, garlic, chilli (use less if you don't like spice!), soy sauce, honey and sesame seeds into a small bowl and mix together.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned, 5-6 mins. TIP: If your pan is small, cook the chicken in batches. You want the chicken to fry, not stew! Add the mangetout and half the spring onions. Stir-fry for a further 4-5 mins.
When your chicken is cooked through and your mangetout are tender, pour the sauce you made in step 2 into the pan. Stir together and cook for 1-2 mins, then add the cooked noodles. Toss together and cook for until everything is nicely combined and piping hot. Add a splash of water if it gets too dry. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Roughly chop the coriander (stalks and all) and roughly chop the peanuts (or pop them in a freezer bag and bash them with a frying pan - depending on your mood!).
Serve your noodles in bowls with a sprinkle of coriander, peanuts and the remaining spring onion. If you have any leftover chopped chilli, sprinkle that on too for a bit of kick...Enjoy!
