Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
Place the chicken breasts to a bowl. Add corn flour and soy sauce. Mix well and set aside.
2 Rinse and chop veggies
Chop spring onion. Rinse sugar snap peas.
3 Fry veggies
Heat oil in a large pan over medium high heat. Fry spring onions for 2–3 minutes. Add sweet chilli sauce and mix well.
4 Add sauce ingredients
Add peanut butter and coconut milk. Bring to a boil.
5 Add chicken
Once the sauce is boiling, add the marinated chicken. Simmer for 10 minutes. Add sugar snap peas and simmer for 3–5 minutes.
6 Cook noodles
Meanwhile, bring a large pot of water to a boil and boil the noodles for 2–3 minutes. Drain. Combine with the chicken sauce and mix well. Divide to bowls and add a squeeze of lime juice on top.