Chilli chicken & mushroom stir fry with noodles

Name: Chilli chicken & mushroom stir fry with noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 g pack Essential British Chicken Mini Breast Fillets; 1 bunch Essential Salad Onions; 200 g dried medium egg noodles; 2 tbsp Essential Sunflower Oil; 100 g Essential Cup Mushrooms, sliced; ½ tsp dried chilli flakes; 2 clove/s garlic, finely grated; 300 g Essential Beansprouts; 140 g pouch sweet chilli sauce; 2 tbsp soy sauce

Stir up a meal that really delivers on flavour – and fast. You could always keep the dried chilli to add at the table if feeding younger children.

3 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

400g pack Essential British Chicken Mini Breast Fillets
1 bunch Essential Salad Onions
200g dried medium egg noodles
2 tbsp Essential Sunflower Oil
100g Essential Cup Mushrooms, sliced
½ tsp dried chilli flakes
2 clove/s garlic, finely grated
300g Essential Beansprouts
140g pouch sweet chilli sauce
2 tbsp soy sauce

Method

Cut each mini fillet into 2-3 pieces lengthways, depending on size. Season lightly. Thinly slice the salad onions, keeping the green tops separate. Bring a saucepan of water to the boil, add the noodles and remove from the heat. Leave to stand while making the sauce.
Heat 1 tbsp sunflower oil in a frying pan and fry the chicken pieces for 5-6 minutes until cooked through, the juices run clear and there is no pink meat. Transfer to a plate. Heat the remaining oil and add the mushrooms and onion whites. Stir fry for 2 minutes, until starting to colour, then add the chilli flakes, garlic and beansprouts and fry for 2-3 minutes more. Stir in the chicken, sweet chilli and soy sauces and heat until piping hot.
Drain the noodles and pile onto serving plates. Top with the chicken and sauce and serve scattered with the reserved salad onions.

Cook’s tip

For a vegetarian alternative, use a 500g pack of mushrooms instead of the chicken, or alternatively leave the mushroom quantity as it is and fry a 450g pack The Tofoo Co Naked Tofu, diced, to replace the chicken.