Sweet & Sour Chicken
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Sweet & Sour Chicken

Sweet & Sour Chicken

with Egg Noodle Stir-Fry, Cashews & Coriander

You could brave the cold and duck out for some sweet and sour 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.

Due to recent sourcing challenges, we've swapped baby corn for sweetcorn, which may look different to the picture. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:
Gluten
•Soy
•Wheat
•Egg
•Mollusc
•Tree Nuts

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 Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1 tin

pineapple slices

½ tin

sweetcorn

1 bag

Pea Pods

1

brown onion

1

capsicum

1

carrot

3 clove

garlic

½

long red chilli (optional)

1 packet

chicken thigh

1 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 sachet

chicken-style stock powder

1 packet

sweet & sour sauce

(Contains Gluten, Soy, Wheat; May be present: Milk. )

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1 packet

ginger paste

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce

1 packet

roasted cashews

(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )

1 bag

coriander

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

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Nutritional Values

Energy (kJ)3958 kJ
Fat18.4 g
of which saturates4 g
Carbohydrate143.4 g
of which sugars65.3 g
Protein48.2 g
Sodium5192 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Large Frying Pan

Instructions

1
1

• Boil the kettle. Drain pineapple slices and sweetcorn (see ingredients). Trim pea pods. • Roughly chop pineapple, pea pods, brown onion and capsicum. Thinly slice carrot into half-moons. Finely chop garlic. Thinly slice long chilli (if using). Set aside. • 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 sweet & sour sauce, the soy sauce, the brown sugar and a splash of water.

2
2

• 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, then set aside.

3
3

• While the 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 chicken to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• 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. • Add ginger paste and 1/2 the garlic. Cook until fragrant, 1 minute. • Stir in the sweet & sour sauce mixture. Return chicken to pan and cook, tossing, until coated and heated through, 1 minute. Season with salt and pepper. Transfer to a bowl, then cover to keep warm.

5
5

• Wipe out frying pan again, then return to medium-high heat with a drizzle of olive oil. • Cook corn, carrot and pea pods, tossing, until tender, 3-4 minutes. • Stir in the oyster sauce, sweet chilli sauce and remaining garlic. Cook until fragrant, 1 minute. • Add the cooked noodles and a splash of water, and cook, tossing, until combined, 1 minute.

6
6

• Divide egg noodle stir-fry between bowls. Top with sweet and sour chicken. • Sprinkle with chilli and roasted cashews. • Tear over coriander leaves to serve. Enjoy!