Sweet Chilli Chicken Stir Fry by @veryhungrygreek

20 min

2 servings

🍗

250 g

Chicken breast

🌽

20 g

Cornflour

🥢

19 ml

Soy sauce

🥢

5 g

Dark soy sauce

🌶️

30 g

Sweet chilli sauce

🍚

5 ml

White rice vinegar

🫛

75 g

Sugar snap peas

🫑

0.5

Red pepper

🫑

0.5

Orange pepper

🥚

250 g

Egg noodles

🫘

Beansprouts

🧅

2

Spring onion

🫗

1 g

Oil spray

  1. Dice
    • spring onion
    • red bell pepper

    Dice the 2 spring onions and slice the red and orange bell peppers into thin strips.

  2. Mix
    • light soy sauce
    • reduced-sugar sweet chilli sauce
    • White rice vinegar

    Mix 15 g light soy sauce, 5 g dark soy sauce, 30 g sweet chilli sauce, and 5 ml rice vinegar to make the sauce.

  3. Season
    • chicken breast
    • light soy sauce
    • cornflour

    Season the 250 g chicken breast with the remaining 5 g light soy sauce and coat it evenly with 20 g cornflour.

  4. Spray
    • chicken breast
    • oil spray

    Spray the wok with oil spray and pan-fry the coated chicken over medium-high heat for 4–5 minutes until fully cooked.

  5. Stir-fry
    • sugar snap peas
    • red bell pepper
    • Chicken breast

    Remove the chicken from the wok and stir-fry the sugar snap peas and bell peppers for 2–3 minutes until slightly softened.

  6. Add
    • egg noodles

    Add the 250 g fresh egg noodles and cook for 2–3 minutes until heated through.

  7. Return
    • chicken breast
    • light soy sauce

    Return the chicken to the wok and pour in the prepared sauce.

  8. Add
    • bean sprouts
    • spring onion

    Add the bean sprouts and spring onions, then toss over high heat for 1–2 minutes until evenly coated and hot.

Sweet Chilli Chicken Stir Fry by @veryhungrygreek

20 min

2 servings

🍗

250 g

Chicken breast

🌽

20 g

Cornflour

🥢

19 ml

Soy sauce

🥢

5 g

Dark soy sauce

🌶️

30 g

Sweet chilli sauce

🍚

5 ml

White rice vinegar

🫛

75 g

Sugar snap peas

🫑

0.5

Red pepper

🫑

0.5

Orange pepper

🥚

250 g

Egg noodles

🫘

Beansprouts

🧅

2

Spring onion

🫗

1 g

Oil spray

Preparation Steps

  1. Step 1/8

    Dice the 2 spring onions and slice the red and orange bell peppers into thin strips.

    🧅spring onion
    🫑red bell pepper
    🫑orange bell pepper
    🔪knife
    🪵chopping board

  2. Step 2/8

    Mix 15 g light soy sauce, 5 g dark soy sauce, 30 g sweet chilli sauce, and 5 ml rice vinegar to make the sauce.

    🥢light soy sauce
    🥢dark soy sauce
    🌶️reduced-sugar sweet chilli sauce
    🍚white rice vinegar
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/8

    Season the 250 g chicken breast with the remaining 5 g light soy sauce and coat it evenly with 20 g cornflour.

    🍗chicken breast
    🥢light soy sauce
    🌽cornflour
    🥣mixing bowl
    🥢tongs

  4. Step 4/8

    Spray the wok with oil spray and pan-fry the coated chicken over medium-high heat for 4–5 minutes until fully cooked.

    🍗chicken breast
    🫗oil spray
    🍳wok or frying pan
    🥢tongs

  5. Step 5/8

    Remove the chicken from the wok and stir-fry the sugar snap peas and bell peppers for 2–3 minutes until slightly softened.

    🫛sugar snap peas
    🫑red bell pepper
    🫑orange bell pepper
    🍳wok or frying pan
    🥢tongs

  6. Step 6/8

    Add the 250 g fresh egg noodles and cook for 2–3 minutes until heated through.

    🥚egg noodles
    🍳wok or frying pan
    🥢tongs

  7. Step 7/8

    Return the chicken to the wok and pour in the prepared sauce.

    🍗chicken breast
    🥢light soy sauce
    🥢dark soy sauce
    🌶️reduced-sugar sweet chilli sauce
    🍚white rice vinegar
    🍳wok or frying pan
    🥢tongs

  8. Step 8/8

    Add the bean sprouts and spring onions, then toss over high heat for 1–2 minutes until evenly coated and hot.

    🌱bean sprouts
    🧅spring onion
    🍳wok or frying pan
    🥢tongs

Composition

Ingredients

Types

Meat, Baking and thickeners, Condiments, Vegetables, Grains and pasta, Cooking oils

Ingredients

Chicken breast, Cornflour, Soy sauce, Dark soy sauce, Sweet chilli sauce, White rice vinegar, Sugar snap peas, Red pepper, Orange pepper, Egg noodles, Beansprouts, Spring onion, Oil spray

Notes

Soy sauce (Kikkoman brand), Dark soy sauce (heaped), Sweet chilli sauce (reduced sugar), Beansprouts (a handful), Spring onion (roughly diced), Oil spray (for pan frying)

Allergens

soy, wheat, gluten, egg

Dietetics

Dietary regimen

High-Protein, Dairy-Free

Calories

488 kcal

Macro nutrients

Protein: 42g, Fat: 8g, Carbohydrates: 59g, Fibre: 6g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 1200mg, Potassium: 680mg, Iron: 3.2mg, Calcium: 75mg

Vitamins

Vitamin C: 95mg, Vitamin A: 105µg, Vitamin K: 35µg, Folate: 95µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

wok or frying pan, mixing bowl, measuring spoons, knife, chopping board, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Meal Prep, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Chinese, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Crisp, Chewy, Saucy

Flavors

Sweet, Spicy, Savory, Umami, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool leftovers promptly; do not leave cooked chicken at room temperature for longer than 2 hours.), fridge : 3 days (Store in an airtight container at 4°C or below; reheat until piping hot.), freezer : 2 months (Freeze in an airtight freezer-safe container; thaw in the fridge before reheating.)