Hoisin Peanut Chicken & Konjac Noodle Stir-Fry
with Veggies
Tender chicken stands up so well to our top secret peanut concoction and when paired with konjac noodles and only the best veggies, you'll be slurping, crunching and soaking up every bit of goodness in this bowl.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
1 packet
chicken tenderloins
1 packet
konjac noodles
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 bag
baby spinach leaves
½
Long Chilli (Optional)
Not included in your delivery
olive oil
½ cup
boiling water
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice carrot into half moons. • Cut zucchini into small chunks. • Thinly slice long chilli (if using). • Cut chicken tenderloin into 2cm chunks. • Drain and rinse konjac noodles.
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil it hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Meanwhile, boil the kettle. • In a medium bowl, combine the boiling water (1/2 cup for 2 people / 1 cup for 4 people), peanut butter, soy sauce and hoisin sauce, until well combined.
• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook carrot and zucchini, tossing, until slightly tender, 3-4 minutes. • Reduce heat to medium-high, and stir in hoisin mixture. Simmer until slightly thickened, 1-2 minutes. • Stir through konjac noodles, chicken and baby spinach leaves, until warmed through and wilted, 1 minute. Season to taste.
• Divide hoisin peanut chicken and konjac noodle stir fry between bowls. • Top with chilli to serve. Enjoy!