Crispy Garlic-Chilli Chicken Stir-Fry

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 1pcs pak choy
• 1pcs long red chilli
• 2clov garlic
• 300g free-range chicken tenderloins
• 10ml sesame oil
• 5g Chinese barbecue seasoning
• 20g cornflour
• 150g egg noodles
• 80g Japanese dressing
• 20g roasted peanuts
• 1pcs neutral-flavoured oil, for shallow frying + 2 tsp
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the onion. Halve the carrot lengthwise and thinly slice on an angle. Halve the pak choy widthwise, keeping the stems and leaves separate. Finely chop the chilli, discarding the seeds if less heat is desired (or you can omit the chilli). Crush or finely chop garlic. Cut chicken into bite-sized chunks.
2. Step 2 — Season and coat chicken
   Combine the sesame oil and Chinese barbecue seasoning in a large bowl and season with salt and pepper. Add the chicken and toss to coat. Scatter with the cornflour and toss to coat.
3. Step 3 — Cook chicken
   Heat 1cm oil in a medium frypan over medium-high heat. Cook the chicken for 2-3 mins until golden and cooked through. Remove from the pan with a slotted spoon and drain on paper towel.
4. Step 4 — Stir-fry vegetables
   Heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the onion, carrot and pak choy stems for 2-3 mins until slightly softened. Add the chilli and garlic and stir-fry for a further 1 min or until fragrant.
5. Step 5 — Cook and dress noodles
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Return the noodles to the pan, add the Japanese dressing and toss to coat.
6. Step 6 — Get ready to serve
   Add the pak choy leaves, chicken and 2 tsp soy sauce to the vegetables and stir-fry for 1 min or until combined. Taste, then season with salt and pepper. Divide the noodles and stir-fry among bowls. Scatter with the peanuts to serve.

Allergens

Soy, Sesame, Gluten, Sulphites, Wheat, Egg, Peanut