Savoury Sichuan Chicken
with Egg Noodle Stir-Fry, Peanuts & Coriander
- Fish
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Peanuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
You could leave the house and duck out for some Sichuan chicken and Chinese noodles... or you could stay cosy and whip up the whole shebang from the comfort of your kitchen, in around 40 minutes. Boasting the perfect balance of sweet and sour, plus savoury, salty and umami-rich flavours, you'll be taking your tastebuds on a holiday with this moreish dish.
Ingredients
1 tin
pineapple slices
1 bag
Pea Pods
1
brown onion
1
capsicum
2 clove
garlic
1 packet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
Sichuan garlic paste
(Contains: Fish, Gluten, Sesame, Soy, Wheat)
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
ginger paste
1 bag
coriander
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
1 drizzle
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Boil the kettle. • Drain pineapple slices. • Trim and roughly chop pea pods. • Roughly chop pineapple, brown onion and capsicum. Finely chop garlic. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine cornflour, chicken-style stock powder and a pinch of pepper. Add chicken, tossing to coat. • In a small bowl, combine Sichuan garlic paste, soy sauce mix and a splash of water.
• Half-fill a medium saucepan with the boiled water, then heat over medium-high heat. • Cook egg noodles, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain and rinse noodles and return to saucepan. Cover with a lid to keep warm.
• While noodles are cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, shake excess cornflour off chicken, then cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook onion, capsicum and pineapple, tossing, until tender, 4-5 minutes. • Reduce heat to medium-high and add pea pods, ginger paste and garlic. Cook until fragrant, 1 minute. • Stir in the Sichuan sauce mixture. Return chicken to pan and cook, tossing, until coated and heated through, 1 minute. Season with salt and pepper.
• Add a drizzle of the soy sauce to saucepan with noodles. Toss to combine.
• Divide egg noodles between bowls. Top with Sichuan chicken. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Sichuan-inspired dish, though some found it overly salty. A few customers noted a pleasant touch of heat.
- Ease of prep: Customers found this recipe quick and straightforward to prepare, with one calling it "pretty easy to do".
- Suggestions: Several suggested reducing salt content. Some preferred chicken breast over thigh, and a few missed the baby corn shown in photos.
- Leftovers: Customers appreciated having extra for workday lunches, indicating good portion sizes.
- Noodles: One customer recommended swapping to udon noodles for better texture, while another praised the egg noodles as the "best".
