Stir-fried Chicken Noodles
with broccolini and bell pepper
This tangy teriyaki stir-fry is a simple recipe the whole home is sure to love. Juicy bell peppers and tender broccolini add crunch and vibrancy to a colourful and filled-with-flavour dish.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Garlic
1 unit(s)
Ginger
2 unit(s)
Scallion
10 grams
Cashew Nuts
(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)
260 grams
Diced Irish Chicken Breast
150 grams
Egg Noodles
(Contains Egg, Wheat)
75 grams
Broccolini
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of water for the noodles.
- Add the noodles to the boiling water, lower heat to medium-high and cook until softened, 4-6 mins.
- Once cooked, drain in a sieve and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim the bottom of the broccolini.
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.
- Place a large pan over medium heat (without oil).
- Once hot, dry-fry the cashews until lightly toasted, stirring regularly, 1-2 mins. Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until golden outside and cooked through, 8-10 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
- Return the pan to medium heat with a drizzle of oil.
- Add the broccolini and bell pepper and cook until starting to char, 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-5 mins.
- Stir in the garlic and ginger. Cook until fragrant, 1-2 mins.
- Once fragrant, add the noodles, teriyaki sauce and 75ml water (double for 4p) to the pan.
- Mix well to combine and cook until the sauce has thickened slightly, 2-3 mins.
- Add the chicken back into the pan and stir to coat in the sauce.
- Taste and season with salt and pepper if required.
TIP: Add a splash more water if the noodles are a little dry.
- Trim the scallion and thinly slice.
- Share the chicken noodle stir-fry between bowls.
- Sprinkle over the toasted cashews and sliced scallion.
