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Sweet chilli chicken stir fry

Serves:

2

Cook Time:

15

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Notes

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Ingredients

  • 120g dried egg noodles

  • 2 small chicken breasts, cut into strips

  • 1 tbsp. sweet chilli sauce

  • 2 tbsp. soy sauce

  • 2 tsp. brown sugar

  • 1 clove garlic, crushed

  • 1/2 lime, juiced

  • 1 tbsp. vegetable oil/light olive oil

  • 50g baby sweetcorn

  • 1/2 red onion, finely sliced

  • 75g sugar snap peas, thinly sliced

  • 40g frozen peas

  • Handful coriander, finely chopped

Method

  1. Cook the noodles in boiling salted water according to packet instructions. Drain and cool under running cold water. Set aside.

  2. Season the chicken with salt and coat in 1/2 tbsp. sweet chilli sauce.

  3. Combine the other 1/2 tbsp. sweet chilli sauce with 2 tbsp. soy sauce, 1/2 tbsp. brown sugar, the crushed garlic clove and the lime juice in a bowl.

  4. Add the oil to a frying pan or wok and heat over a medium-high heat. Add the baby corn, red onion and sugar snap peas and stir fry for 2 minutes.

  5. Add the chicken and its marinade, and stir fry until the chicken is golden and cooked through.

  6. Add the peas, cooked noodles, coriander and sauce and stir fry for a further few minutes until everything is hot. Check for seasoning and serve.

Nutrition

kcal

403

fat

12.6

sat fat

0.9

carbs

38.6

sugars

8.1

fibre

4.7

protein

34.4

salt

1.2

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