Sweet Chilli Chicken Stir Fry

Name: Sweet Chilli Chicken Stir Fry with Basil & Snow Peas
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 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; ¼ cup soy sauce (or gluten-free tamari soy sauce); 2 tbs water; 2 packet Hokkien Noodles; 1 tbs vegetable oil

with Basil & Snow Peas

Get up to $200 off!

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:

Soja

•Gluten

•Egg

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

/ Serving 5 people

2 fillet

chicken breast

carrots

200 g

snow peas

red capsicum

2 clove

garlic

lemon

1 bunch

basil

1 sachet

Thai Sweet Chilli Sauce

2 packet

Hokkien Noodles

(Contains: Gluten, Egg;)

Not included in your delivery

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soja, Gluten;)

2 tbs

water

1 tbs

vegetable oil

Nutritional Values

per serving

Calories3180 kcal

Fat20 g

of which saturates4.7 g

Carbohydrate85.1 g

of which sugars13.2 g

Protein52.6 g

Sodium1140 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Peeler

•Kettle

•Small Bowl

•Bowl

•Strainer

•Plate

•Wok

Cooking Steps

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.

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.

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.

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).

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.

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