Thai Sweet Chilli Chicken
with Udon Noodle Veggie Stir-Fry
The humble stir-fry is getting an upgrade and you will be pleased to know that it’s still as simple and quick as ever. The key here is to slice the veggies as suggested so they become deliciously caramelised whilst keeping their crunch. We reckon your tastebuds are going to be tantalised with this perfect stir-fry combo of sweet, salty and just a touch of chilli from sweet chilli sauce.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken breast
1 unit
carrot
1 unit
red capsicum
1 unit
zucchini
½ unit
lime
1 clove
garlic
½ packet
udon noodles
(Contains Gluten, Wheat;)
⅔ tub
sweet chilli sauce
Not included in your delivery
olive oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
Bring a large saucepan of water to the boil. Slice the chicken breast into 2 cm strips. Slice the carrot (unpeeled) into 0.5 cm discs. Slice the red capsicum into 1 cm strips. Chop the zucchini into 1 cm chunks. Zest the lime (use suggested amount) to get a pinch, then slice into wedges. Peel and crush the garlic.
Add the udon noodles (use suggested amount) to the saucepan of boiling water and cook for 8-10 minutes, or until tender. Drain and refresh under cold water. Set aside.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the chicken breast and stir-fry for 4-5 minutes, or until browned and cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove from the pan and set aside.
In a small bowl, combine the sweet chilli sauce (use suggested amount), soy sauce and a dash of water and mix well.
Return the wok or pan to a high heat with a drizzle of olive oil. Add the carrot, capsicum, zucchini and lime zest and stir fry for 3-4 minutes. Add the garlic and sweet chilli sauce to the pan and stir-fry for 1-2 minutes, or until fragrant. Add the chicken breast and udon noodles and toss to coat. Remove from the heat and squeeze over the juice from 1/2 the lime wedges. TIP: Add as much or as little lime juice as you like. Taste as you go!
Divide the Thai sweet chilli chicken and udon noodle veggie stir-fry between bowls. Serve the remaining lime wedges on the side.
