Sweet Chilli Chicken and Noodle

Stir Fry

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Instructions

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1 Prep vegetables

Slice the bell pepper thinly. Peel and chop the carrot into matchsticks. Trim the sugar snap peas and halve each one on the diagonal. Slice the spring onion into thin sticks. Combine the soy sauce with the brown sugar. Mix until the sugar has fully dissolved.

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2 Fry chicken

Heat a pan over a medium heat with a drizzle of oil. Add the chicken with a pinch of salt and cook for 3 min on each side until golden. Add the measured water, and cover the pan with a lid. Reduce the heat to low. Cook for 10 min.

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3 Pull chicken

Once the chicken is cooked, add the chilli powder (spicy!) and sweet chilli sauce to the pan. Cook for 1 min further. Remove the pan from the heat and using two forks, pull the chicken until it's fully shredded. Cover to keep warm.

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4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 2 min. Once tender, drain and run under cold water to keep the noodles from sticking together, then submerge in cold water. Set aside.

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5 Cook stir fry

Heat a second pan over a high heat with a drizzle of vegetable oil. Stir-fry the bell pepper and carrot for 2 min. Add the sugar snap peas and spring onion, and fry for 1 min further. Add the soy sauce and sugar mix and stir for 1 min. Add the drained noodles and cook for a final 1 min, giving everything a good toss. Season with salt and pepper.

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6 Serve

Slice the lime into wedges. Thinly slice the red chilli. Chop the fresh coriander. Divide the stir-fry among plates and top with the pulled chicken. Garnish with the lime wedges, red chilli slices (spicy!) and fresh coriander.

Tips for fussy eaters

Watch out! The chilli powder and the fresh chilli are hot.

Pro tip

Don't feel like pulling the chicken? Cut the chicken into strips before frying.

An Asian feast for the whole family to enjoy!

Cooking Time: 30 min

Cals 658 · Prot 53 · Carbs 93 · Fat 8

Dairy-Free

Ingredients

Number of people

Stir fry

Red bell pepper 1 Piece
Carrot 1 Piece
Sugar snap peas 100 Grams
Spring onion 50 Grams
Soy sauce 30 ML
Brown sugar 10 Grams
Wheat noodles 200 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Pulled chicken

Chicken breast 300 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Water 50 ML
Chilli powder 2 Grams
Sweet chilli sauce 40 Grams

To serve

Lime 1 Piece
Red chilli large 1 Piece
Fresh coriander 20 Grams

An Asian feast for the whole family to enjoy!

Cooking Time: 30 min

Cals 658 · Prot 53 · Carbs 93 · Fat 8

Dairy-Free

Instructions

photo

1 Prep vegetables

Slice the bell pepper thinly. Peel and chop the carrot into matchsticks. Trim the sugar snap peas and halve each one on the diagonal. Slice the spring onion into thin sticks. Combine the soy sauce with the brown sugar. Mix until the sugar has fully dissolved.

photo

2 Fry chicken

Heat a pan over a medium heat with a drizzle of oil. Add the chicken with a pinch of salt and cook for 3 min on each side until golden. Add the measured water, and cover the pan with a lid. Reduce the heat to low. Cook for 10 min.

photo

3 Pull chicken

Once the chicken is cooked, add the chilli powder (spicy!) and sweet chilli sauce to the pan. Cook for 1 min further. Remove the pan from the heat and using two forks, pull the chicken until it's fully shredded. Cover to keep warm.

photo

4 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 2 min. Once tender, drain and run under cold water to keep the noodles from sticking together, then submerge in cold water. Set aside.

photo

5 Cook stir fry

Heat a second pan over a high heat with a drizzle of vegetable oil. Stir-fry the bell pepper and carrot for 2 min. Add the sugar snap peas and spring onion, and fry for 1 min further. Add the soy sauce and sugar mix and stir for 1 min. Add the drained noodles and cook for a final 1 min, giving everything a good toss. Season with salt and pepper.

photo

6 Serve

Slice the lime into wedges. Thinly slice the red chilli. Chop the fresh coriander. Divide the stir-fry among plates and top with the pulled chicken. Garnish with the lime wedges, red chilli slices (spicy!) and fresh coriander.

Tips for fussy eaters

Watch out! The chilli powder and the fresh chilli are hot.

Pro tip

Don't feel like pulling the chicken? Cut the chicken into strips before frying.

Ingredients

Number of people

Stir fry

Red bell pepper 1 Piece
Carrot 1 Piece
Sugar snap peas 100 Grams
Spring onion 50 Grams
Soy sauce 30 ML
Brown sugar 10 Grams
Wheat noodles 200 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Pulled chicken

Chicken breast 300 Grams
Vegetable oil 1 Tbsp
Salt 1 Tsp
Water 50 ML
Chilli powder 2 Grams
Sweet chilli sauce 40 Grams

To serve

Lime 1 Piece
Red chilli large 1 Piece
Fresh coriander 20 Grams
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