Sweet & Sour Chicken
with Noodle Stir-Fry, Cashews & Coriander
You could leave the house and duck out for some sweet and sour 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
½ tin
baby corn spears
1 bag
Pea Pods
1
brown onion
1
capsicum
1
carrot
3 clove
garlic
½
Long Chilli
1 packet
chicken thigh
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
chicken-style stock powder
1 packet
sweet & sour sauce
(Contains Gluten, Soy, Wheat; May be present: Milk. )
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
ginger paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
coriander
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Drain pineapple slices and baby corn spears (see ingredients). • Roughly chop pineapple, pea pods, brown onion and capsicum. Thinly slice carrot into half-moons. Finely chop garlic. Thinly slice long chilli (if using). Set aside. • 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 sweet & sour sauce, the soy sauce, the brown sugar and a splash of water.
• Half-fill a medium saucepan with the boiled water, then heat over medium-high heat. • Cook udon noodles, stirring occasionally with a fork to separate, until tender, 3-4 minutes. • Drain and rinse noodles, then set aside.
• While the 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 chicken 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. • Add ginger paste and 1/2 the garlic. Cook until fragrant, 1 minute. • Stir in the sweet & sour sauce mixture. Return chicken to pan and cook, tossing, until coated and heated through, 1 minute. Season with salt and pepper. Transfer to a bowl, then cover to keep warm.
• Wipe out frying pan again, then return to medium-high heat with a drizzle of olive oil. • Cook baby corn spears, carrot and pea pods, tossing, until tender, 2-3 minutes. • Stir in oyster sauce, sweet chilli sauce and remaining garlic. Cook until fragrant, 1 minute. • Add the cooked noodles and a splash of water, and cook, tossing, until combined, 1 minute.
• Divide udon noodle stir-fry between bowls. Top with sweet and sour chicken. • Sprinkle with chilli and roasted cashews. • Tear over coriander leaves to serve. Enjoy!