Sweet Chilli Chicken with Noodles is a paid collaborative post with Hello Fresh. “Boys’ are bottomless”, one of those things that people say to you that you never quite understand until your boys hit puberty. It is certainly true that I have two very good eaters on my hands and I often wonder if they have hollow legs. This sweet Chilli Chicken with Noodles is one of a new range of recipes from Hello Fresh in their Food for Thought collection created after they discovered that on average Brits spend 26 seconds appreciating their recipes before tucking in. The Food for Thought recipes includes an additional step to help you enjoy this satisfying moment of achievement.

We are big fans of Hello Fresh here and have used them in the past especially when we are stuck in a food rut. I love how they encourage us to try new recipes without having to overstock ingredients in case we do not like them (which hasn’t happened yet). They are also perfeect for ordering when you are due back from holiday or are a little under the weather as everything you need comes in the delivery. The other thing I love is how easy the recipes are to replicate at home and this has already become a firm family favourite with just a few tweaks. Instead of using chicken we use Quorn pieces (straight from the freezer) and we also use wholewheat noodles as they keep the boys full for longer. We have also used tubes of garlic and ginger puree that we always have in the fridge. For us making this is faster and a lot less expensive than getting a takeaway.

Sweet Chilli Chicken with Noodles

Ingredients

2 tablespoons Sweet Chilli Sauce
2 Tablespoons Soy Sauce
560 grams Diced Chicken Breast
1 piece Ginger
2 Garlic Cloves
4 Spring Onions
2 Red Peppers
2 Limes
1 bunch Coriander
Handful Salted Peanuts
4 Egg Noodle Nests
2 bags Chinese Leaf – Bok choy or even 1 cabbage

How to make Sweet Chilli Chicken with Noodles

In a mixing bowl, mix together the sweet chilli sauce and half the soy sauce. Pop the diced chicken breast into the bowl and mix well to evenly coat. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Cover, and pop the bowl in the fridge while you prepare the veggies.

Peel and finely grate the ginger and the garlic (or use a garlic press). Trim the spring onion and thinly slice. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts.

Fill a large saucepan with the water from your kettle and bring back to the boil. Add the noodles and a good pinch of salt. Stir and cook for 4 mins. Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.

Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. When hot, pop the chicken and its marinade into the pan. Stir-fry the chicken until golden all over and cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Once cooked, transfer the chicken to a clean plate and give the pan a rinse.

Return the pan to medium-high heat and add an extra splash of oil. Stir-fry the Chinese leaf and pepper until softened slightly, 3-4 mins. Add the garlic, ginger and half the spring onion. Stir and cook for 1 minute. Stir in the lime zest, half the lime juice and season well with black pepper. Cook for 1 minute more.

Return the noodles and chicken to the pan, along with half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. Divide the noodles between your plates and drizzle over the remaining soy sauce. Finish with a sprinkling of the the peanuts and the remaining spring onion and coriander. Serve the extra lime wedges on the side. ENJOY!