Sweet and Sticky Chicken Breast Noodles
with Bell Pepper and Sugar Snap Peas
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
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Sugar Snap Peas
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
260 grams
Diced British Chicken Breast
10 grams
Cornflour
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50 grams
Ketjap Manis
(Contains Soya)
30 milliliter(s)
Rice Vinegar
Not included in your delivery
2 tbsp
Tomato Ketchup
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.
Halve the sugar snap peas lengthways. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and season with salt and pepper. Fry until starting to soften, 3-4 mins.
Add the sugar snaps, stirring occasionally until softened, 2-3 mins more.
Add the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.
In a large bowl add the diced chicken, cornflour and a pinch of salt and pepper. Toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.
Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, add the noodles to the pan of boiling water. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Once the chicken is cooked, add the cooked veg back into the pan.
Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.
Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it needs loosening.
Share between your bowls and sprinkle over the spring onion to finish.
Enjoy!
Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
