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Thai Style Spicy Chicken with Stir Fry Noodles

A delicious blend of herbs and spices that encrust succulent baked chicken breast, with a bed of fresh vegetables and egg noodles.


Serves 4 - Approx. 355 KCal per Portion



Ingredients (Serves 4 - Approx. 355 Kcal Per Portion)

  • 4 x Chicken Breast

  • 1 Tsp Cumin

  • 2 Tsp Garlic Granules

  • 1 Tsp Onion Powder

  • 1 Tsp Onion Salt

  • 1 Tsp Dried Mint

  • ½ Tsp Hot Chilli Powder

  • 1 Tsp Lemon Zest

  • 300g Dried Medium Egg Noodles

  • 1 Tbsp Extra Virgin Olive Oil

  • 1 Red Pepper (Deseeded & Sliced into Strips)

  • 1 Yellow pepper (Deseeded & Sliced into Strips)

  • 1 Courgette/Zucchini (Shredded into Strips)

  • 1 Carrot (Shredded into Strips)

  • 2-4 Spring Onions (Sliced lengthways into strips)

  • ½ Tsp Salt

  • Pinch Black Pepper

  • 4 Tbsp Soy Sauce (Light)

  • 2 Tbsp Lemon Juice


Method


  1. Pre-heat the oven to 190°c and place a baking try lined with foil on the middle shelf to pre-heat.

  2. In a Bowl, mix together the Cumin, Garlic Granules, Onion Powder, Onion Salt, Dried Mint, Chilli Powder, Lemon Zest.

  3. Add the chicken to the Bowl and evenly coat each breast with the mixture.

  4. In a Large Pan, over a Medium heat, sear the Chicken on the Top and Bottom for 5 minutes a side, this will help lock in all this flavours of the seasoning.

  5. Carefully remove the Baking Try from the oven, and place the Chicken Breasts on the Tray and cook on the middle shelf for 20-25 Minutes, until the Chicken is cooked through.

Whilst the Chicken is in the oven:

  1. Cook the Noodles as per the Packaging (usually in boiling water for 4-5 Minutes), then set aside and rinse under cold water, this will stop them sticking together.

  2. Add the Olive Oil to a Large Wok over Medium-High Heat.

  3. Add the Red Pepper, Yellow Pepper, Courgette, Carrot, Spring Onion, Salt & Black Pepper and Stir Fry for 7-8 Minutes.

  4. Add the Noodles to the Wok and combine with the Vegetables and fry for 1-2 minutes,

  5. Add the Soy Sauce and Lemon Juice to the Wok, Combine and leave to cook for a few minutes until the Soy Sauce has been absorbed into the Noodles and Veg.

  6. Separate the Noodle Stir Fry evenly between 4 plates.

  7. Carefully remove the Chicken from the oven, Slice, and place over the top of the Noodles.

  8. Serve and Enjoy.


Tip: If you like a little more het, increase the amount of Chilli Powder in the Chicken seasoning mix, or add a Tsp to the Stir Fry Mixture whilst cooking.

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