Savoury Sichuan Chicken
with Egg Noodle Stir-Fry, Peanuts & Coriander
You could leave the house and duck out for some Sichuan chicken and Chinese noodles... or you could stay cosy and whip up the whole shebang from the comfort of your kitchen, in around 40 minutes. Boasting the perfect balance of sweet and sour, plus savoury, salty and umami-rich flavours, you'll be taking your tastebuds on a holiday with this moreish dish.
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 tin
pineapple slices
1 bag
Pea Pods
1
brown onion
1
capsicum
2 clove
garlic
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
chicken thigh
1 sachet
chicken-style stock powder
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
ginger paste
1 bag
coriander
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
1 drizzle
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Drain pineapple slices. • Trim and roughly chop pea pods. • Roughly chop pineapple, brown onion and capsicum. Finely chop garlic. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine cornflour, chicken-style stock powder and a pinch of pepper. Add chicken, tossing to coat. • In a small bowl, combine Sichuan garlic paste, soy sauce mix and a splash of water.
• Half-fill a medium saucepan with the boiled water, then heat over medium-high heat. • Cook egg noodles, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain and rinse noodles and return to saucepan. Cover with a lid to keep warm.
• While noodles are cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, shake excess cornflour off chicken, then cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook onion, capsicum and pineapple, tossing, until tender, 4-5 minutes. • Reduce heat to medium-high and add pea pods, ginger paste and garlic. Cook until fragrant, 1 minute. • Stir in the Sichuan sauce mixture. Return chicken to pan and cook, tossing, until coated and heated through, 1 minute. Season with salt and pepper.
• Add a drizzle of the soy sauce to saucepan with noodles. Toss to combine.
• Divide egg noodles between bowls. Top with Sichuan chicken. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!