Sweet and Sticky Chicken Breast Noodles
with Bell Pepper and Sugar Snap Peas
A customer favourite, this Sweet and Sticky Chicken Breast Noodles is a tried-and-tested recipe that always wins with a crowd.
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
240 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
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Slice the sugar snap peas in half lengthways. Trim and thinly slice the spring onion.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper chunks 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.
Stir in the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.
Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour.
Put 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: Wash your hands and equipment after handling raw chicken and its packaging. It's 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 all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins.
Remove from the heat, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce.
Share the sticky chicken noodles between your bowls. Sprinkle over the spring onion to finish.
Enjoy!
