Sweet & Sour Chicken
with Egg Noodle Stir-Fry, Peanuts & Coriander
- Celery
- Peanuts
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Peanuts
Ingredients
1
Brown Onion
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Coriander
2
Garlic
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Pea Pods
1
Capsicum
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat, Peanuts.)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 tin
Pineapple Slices
1 packet
Soy Sauce Mix
(Contains: Gluten, Wheat, Soy;)
1 packet
Ginger Paste
1 packet
Sweet & Sour Sauce
(Contains: Gluten, Wheat, Soy; May be present: Milk.)
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!
