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Sweet Chilli Chicken Stir Fry

Sweet Chilli Chicken Stir Fry

with Basil & Snow Peas

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Use your noodle and choose noodles! This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh veggies. We’re so excited to bring you this sweet chilli stir fry – the perfect balance of sweet and tasty. After this, we reckon you’ll be losing your local takeaway’s number and cooking this all the time!

Allergens:SoyGlutenEgg

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 fillet

chicken breast

2

carrots

200 g

snow peas

1

red capsicum

2 clove

garlic

1

lemon

1 bunch

basil

1 sachet

Thai sweet chilli sauce

2 packet

hokkien noodles

(ContainsGluten, Egg)

Not included in your delivery

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tbs

water

1 tbs

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3180 kJ
Fat20 g
of which saturates4.7 g
Carbohydrate85.1 g
of which sugars13.2 g
Dietary Fibre0 g
Protein52.6 g
Cholesterol0 mg
Sodium1140 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Kettle
Small Bowl
Bowl
Strainer
Plate
Wok
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, cut the chicken breast into 2 cm thick pieces, peel the carrots and slice them into 3 mm discs, trim the snow peas, and slice the red capsicum into strips. Peel and crush the garlic, juice the lemon and pick the basil leaves.

2

Bring a kettle full of water to the boil. In a small bowl, combine the Thai sweet chilli sauce, salt-reduced soy sauce and the water. Set aside.

3

Place the hokkien noodles in a heatproof bowl, pour over the boiling water from the kettle and allow to soak for 1-2 minutes, or until separated. Drain.

4

Heat the vegetable oil in a large wok or frying pan over a high heat. Add the chicken breast pieces and stir fry for 4-5 minutes, or until golden and cooked through. Remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in the following step).

5

Place the same wok over a high heat. Add the carrot, snow peas, red capsicum and garlic, and stir fry for 2 minutes or until the vegetables have softened. Add the sweet chilli mixture to the wok along with the hokkien noodles and chicken. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice and then remove from the heat and stir through the basil leaves.

6

To serve, divide the stir fry between bowls. Enjoy!