Stir-fried Teriyaki Chicken Noodles
with broccolini, bell pepper and paprika aioli
This tangy teriyaki stir-fry is a simple recipe the whole home is sure to love. Juicy bell peppers and tender broccolini add crunch and vibrancy to a colourful and filled-with-flavour dish.
Diced Chicken Breast
(Contains Egg, Wheat)
(Contains Soya, Wheat)
Thai Style Spice Mix
(Contains Egg, Mustard)
Not included in your delivery
- Boil a large pot of salted water for the noodles.
- Add the noodles to the boiling water and cook until softened, 4-6 mins.
- Once cooked, drain in a sieve and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim the bottom of the broccolini and halve lengthways.
- Peel and grate the ginger (use a spoon to easily scrape away the peel).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken and bell pepper until chicken is browned, stirring occasionally, 6-8 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
- Season with salt and pepper.
- Add Thai spice, broccolini and ginger. Cook until starting to char, 2-3 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Add 150ml water (double for 4p) to the pan and immediately cover with a lid or some foil.
- Simmer until veg is tender and chicken is cooked through, 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- While the veg cooks, trim and thinly slice the scallion.
- Meanwhile, in a small bowl mix together the paprika and aioli.
- Remove the pan from the heat and stir in the teriyaki sauce.
- Mix well to ensure everything is coated.
- Season to taste with salt and pepper, if required.
- Stir through the noodles making sure to coat well with the sauce.
TIP: Add a splash of water if you feel the noodles are too dry.
- Share the chicken noodle stir-fry between bowls.
- Drizzle over the paprika aioli.
- Scatter the sliced scallion over the top.