Sweet Chilli Chicken
with Chinese Leaf, Noodles and Peanuts
Packed full of flavour and freshness, transport your taste buds to the fringe palmed beaches of Thailand by recreating this classic weeknight favourite. Sizzling chicken, vibrant vegetables and soft egg noodles are tossed in a tangy, sticky sweet and sour sauce and can be only the table in no time at all. Top with crunchy peanuts, fresh coriander and a good squeeze of fresh lime and you’re done! For those up to the challenge why not try eating this bowlful with a pair chopsticks...
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
Bell Pepper
260
Diced Chicken Breast
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
120
Chopped Chinese Leaf
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Spring Onion
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Lime
½
Ginger
1
Coriander
32
Sweet Chilli Sauce
Nutritional information
Utensils
Instructions
a) In a mixing bowl, mix together the sweet chilli sauce and half the soy sauce. b) Pop the diced chicken breast into the bowl and mix well to evenly coat. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Cover, and pop the bowl in the fridge while you prepare the veggies.
a) Peel and finely grate the ginger and the garlic (or use a garlic press). Trim the spring onion and thinly slice. Halve the pepper and discard the core and seeds. Slice into thin strips. b) Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts.
a) Fill a large saucepan with the water from your kettle and bring back to the boil. b) Add the noodles and a good pinch of salt. Stir and cook for 4 mins. c) Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.
a) Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. b) When hot, pop the chicken and it's marinade into the pan. Stir-fry the chicken until golden all over and cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Once cooked, transfer the chicken to a clean plate and give the pan a rinse.
a) Return the pan to medium-high heat and add an extra splash of oil. Stir-fry the Chinese leaf and pepper until softened slightly, 3-4 mins. b) Add the garlic, ginger and half the spring onion. Stir and cook for 1 minute. c) Stir in the lime zest, half the lime juice and season well with black pepper. Cook for 1 minute more.
a) Return the noodles and chicken to the pan, along with half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. Divide the noodles between your plates and drizzle over the remaining soy sauce. b) Finish with a sprinkling of the the peanuts and the remaining spring onion and coriander. Serve the extra lime wedges on the side. ENJOY!
