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Thai Sweet Chilli Chicken
Thai Sweet Chilli Chicken

Thai Sweet Chilli Chicken

with Udon Noodle Veggie Stir-Fry

The humble stir-fry is getting an upgrade and you will be pleased to know that it’s still as simple and quick as ever. The key here is to slice the veggies as suggested so they become deliciously caramelised whilst keeping their crunch. We reckon your tastebuds are going to be tantalised with this perfect stir-fry combo of sweet, salty and just a touch of chilli from sweet chilli sauce.

Tags:
Low Calorie
Allergens:
Gluten
Wheat
Soy

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1 unit

carrot

1 unit

red capsicum

1 unit

zucchini

½ unit

lime

1 clove

garlic

½ packet

udon noodles

(Contains: Gluten, Wheat;)

⅔ tub

sweet chilli sauce

Not included in your delivery

olive oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Gluten, Soy;)

Nutritional Values

per serving
Calories2300 kcal
Fat9.8 g
of which saturates2.6 g
Carbohydrate68.8 g
of which sugars19 g
Protein41.9 g
Sodium2610 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Saucepan
Zester
Sieve
Large Pan
Spoon
Small Bowl

Cooking Steps

Get prepped
1

Bring a large saucepan of water to the boil. Slice the chicken breast into 2 cm strips. Slice the carrot (unpeeled) into 0.5 cm discs. Slice the red capsicum into 1 cm strips. Chop the zucchini into 1 cm chunks. Zest the lime (use suggested amount) to get a pinch, then slice into wedges. Peel and crush the garlic.

Cook the udon noodles
2

Add the udon noodles (use suggested amount) to the saucepan of boiling water and cook for 8-10 minutes, or until tender. Drain and refresh under cold water. Set aside.

Cook the chicken
3

Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the chicken breast and stir-fry for 4-5 minutes, or until browned and cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove from the pan and set aside.

Make the sauce
4

In a small bowl, combine the sweet chilli sauce (use suggested amount), soy sauce and a dash of water and mix well.

Make it a stir-fry
5

Return the wok or pan to a high heat with a drizzle of olive oil. Add the carrot, capsicum, zucchini and lime zest and stir fry for 3-4 minutes. Add the garlic and sweet chilli sauce to the pan and stir-fry for 1-2 minutes, or until fragrant. Add the chicken breast and udon noodles and toss to coat. Remove from the heat and squeeze over the juice from 1/2 the lime wedges. TIP: Add as much or as little lime juice as you like. Taste as you go!

Serve up
6

Divide the Thai sweet chilli chicken and udon noodle veggie stir-fry between bowls. Serve the remaining lime wedges on the side.

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