Stir-fried Teriyaki 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.
Tags:
Quick
•Family Friendly
•Calorie Smart
Allergens:
Egg
•Wheat
•Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Ginger
1 unit(s)
Scallion
260 grams
Diced Irish Chicken Breast
150 grams
Egg Noodles
(Contains Egg, Wheat)
75 grams
Broccolini
2 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2622 kJ
Energy (kcal)627 kcal
Fat10.5 g
of which saturates1 g
Carbohydrate88.4 g
of which sugars27.9 g
Dietary Fiber0 g
Protein47.7 g
Cholesterol0 mg
Salt6.22 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
Cooking Steps
1
- Boil a large pot of salted water for the noodles.
- Add the noodles to the boiling water.
- Cook until softened, 4-6 mins.
- Once cooked, drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve the broccolini lengthways.
- Peel and grate the ginger (use a spoon to easily scrape away the peel).
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken and bell pepper until chicken is browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
- Season with salt and pepper.
- Add Thai spice, broccolini and ginger. Cook until starting to char, 2-3 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
4
- Add 150ml water (double for 4p) to the pan and immediately cover with a lid or some foil.
- Simmer until veg is tender and chicken is cooked through, 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- While the veg cooks, trim and thinly slice the scallion.
5
- Remove the pan from the heat and stir in the teriyaki sauce.
- Mix well to ensure everything is coated.
- Season to taste with salt and pepper, if required.
- Stir through the noodles making sure to coat well with the sauce.
TIP: Add a splash of water if you feel the noodles are too dry.
6
- Share the chicken noodle stir-fry between bowls.
- Scatter the sliced scallion over the top.
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