Hoisin Peanut Chicken & Konjac Noodle Stir-Fry
with Veggies- Peanuts
- Gluten
- Soy
- Sesame
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
Tender chicken stands up so well to our top secret peanut concoction and when paired with konjac noodles and only the best veggies, you'll be slurping, crunching and soaking up every bit of goodness in this bowl. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
zucchini
1 packet
chicken tenderloins
1 packet
konjac noodles
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
hoisin sauce
(Contains: Soy, Sesame;)
1 bag
baby spinach leaves
½
Long Chilli (Optional)
Not included in your delivery
olive oil
½ cup
boiling water
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Thinly slice carrot into half moons. • Cut zucchini into small chunks. • Thinly slice long chilli (if using). • Cut chicken tenderloin into 2cm chunks. • Drain and rinse konjac noodles.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil it hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Meanwhile, boil the kettle. • In a medium bowl, combine the boiling water (1/2 cup for 2 people / 1 cup for 4 people), peanut butter, soy sauce and hoisin sauce, until well combined.
• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook carrot and zucchini, tossing, until slightly tender, 3-4 minutes. • Reduce heat to medium-high, and stir in hoisin mixture. Simmer until slightly thickened, 1-2 minutes. • Stir through konjac noodles, chicken and baby spinach leaves, until warmed through and wilted, 1 minute. Season to taste.
• Divide hoisin peanut chicken and konjac noodle stir fry between bowls. • Top with chilli to serve. Enjoy!
