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Hoisin Chicken Chow Mein with Brown Rice Noodles & Rainbow Veg
Dinner on the table in 20 mins? You're a kitchen wizard! In this twist on a Chinese classic, we've taken our juicy free-range British chicken breast and added a spicy and sticky ginger, chilli and hoisin glaze. Toss in juicy pepper, crunchy snap peas and brown rice noodles to soak up all the flavour. Delish!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g sugar snap peas
- 1 tbsp cornflour
- 300g diced British Free Range chicken breast
- 1 onion
- 1 chilli
- 1 pepper
Nutritional Information
Calories: 543
Protein: 49g
Carbs: 69g
Fat: 8.6g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 onion (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 pepper (use half)
- 1 chilli (use half)
- 150g diced British Free Range chicken breast
- 25g honey (use half)
- 1 tbsp cornflour (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 80g sugar snap peas (use half)
Nutritional Information
Calories: 554
Protein: 49g
Carbs: 69g
Fat: 9.8g
Hoisin Chicken Chow Mein with Brown Rice Noodles & Rainbow Veg
Dinner on the table in 20 mins? You're a kitchen wizard! In this twist on a Chinese classic, we've taken our juicy free-range British chicken breast and added a spicy and sticky ginger, chilli and hoisin glaze. Toss in juicy pepper, crunchy snap peas and brown rice noodles to soak up all the flavour. Delish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl & a sieve
Do the prep
- Roughly chop the pepper into 2cm chunks. Dice the onion into 3cm chunks. Deseed and finely slice the chilli
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Get sizzlin'
- Meanwhile, place the chicken into the large bowl, along with the cornflour and a pinch of salt. Toss to coat the chicken
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the chicken and onion and cook for 9 mins, until golden
Build the chow mein
- Add the sugar snap peas, pepper, ginger & garlic paste and half the sliced chilli (for those who'd like the heat) to the chicken pan. Cook for a further 5 mins, then pour in the hoisin, honey and tamari
- Stir to combine, add the cooked noodles and toss to heat through, Season to taste with salt and pepper
Plate up
- Check your chicken is cooked through; the meat should be white with the juices running clear
- Share the chicken chow mein between bowls. Garnish with the remaining chilli (for those who'd like the heat)
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