Chicken and Noodle Stir-Fry
with Chinese Five Spice, Bell Peppers and Broccoli
Packed with plenty of veggies and tender chicken, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over noodles, this dish is a perfect alternative to your favourite take out.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Lanières de poulet
2 g
Oignons verts
10 g
Ail
1 pièce(s)
Piment
1.5 cc
Cinq épices chinoises
56 g
Oignon rouge
227 g
Brocoli, en fleurons
350 g
Nouilles de sauté
(Contient Gluten)
3 cs
Mélange hoisin-soya
(Contient Sésame, Soya, Gluten, Sulfites)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce. Thinly slice the green onions. Mince or grate the garlic. Finely chop the chili (if using), removing the seeds for less heat.
Pat the chicken dry with paper-towels. Season with the spice blend, salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until the chicken is golden-brown, 5-6 min. Transfer the chicken to a plate.
Add another drizzle of oil to the pan, then the red onions, garlic and broccoli. Cook, stirring occasionally, until the broccoli is tender-crisp, 4-5 min.
Add the noodles and 1/3 cup water (double for 4 people) to the veggies. Cook, stirring often, until the noodles are warmed through, 1-2 min. Add the stir-fry sauce and chicken.
Divide the chicken and noodles between plates. Sprinkle with green onions and as much chili as you like.