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Stir Fried Basil Chicken with Egg Noodles

Brightly coloured bell peppers are packed with antioxidants. These colours are from carotenoids concentrated in the flesh of the pepper. The same compounds that give tomatoes, carrots, and other vegetables their vibrant colours. They provide a range of benefits including; improved immune function, protection against sun damage and a lowered risk for several types of cancer.

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    Garlic 5.0 grams

    Garlic

    Egg noodles 75.0 grams

    Egg noodles

    Sesame Oil 3.0 ml

    Sesame Oil

    Spring Onions 10.0 grams

    Spring Onions

    Ginger 5.0 grams

    Ginger

    Red Bell Pepper 65.0 grams

    Red Bell Pepper

    Snow Peas 20.0 grams

    Snow Peas

    Basil Leaves 5.0 grams

    Basil Leaves

    Stir Fry Sauce by Let's Cook 25.0 ml

    Stir Fry Sauce by Let's Cook

    Chicken Thighs 150.0 grams

    Chicken Thighs


    • Time : 25.0 mins
    • |
    • Calories: 388.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 13.0 g
    • |
    • Carb. : 38.0 g
    : Your Kitchen Essentials
    Utensils: Frying Pan or Wok | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: leave out of the fridge for at least 20 minutes, so that it comes to room temperature. Cut into juliennes i.e. long strips and season with salt and pepper.
    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince fine
    - Ginger: peel and mince fine
    - Spring Onions: separate the white part from the green part. Discard some of the top (green part) of the spring onion. Slice
    - Snow Peas: remove the string (woody edges)
    - Red Bell Pepper: discard the stalk and the centre with the seeds. Cut into juliennes.
    : Start the Stir Fry
    Heat your wok or frying pan. Once you see a little smoke rising from the pan add the cooking oil;
    - add the ginger and then the garlic. Cook until they’re slightly translucent
    - As soon as you can smell the ginger and garlic, add the chicken
    - Stir fry the chicken until it is roughly 80% cooked. You will see it begin to go opaque
    - Then add the snow peas, bell pepper and white part of the spring onion
    - Once the chicken is close to being cooked, add the stir fry sauce and let it coat the contents of the pan
    - Check the seasoning
    - Remove from the pan and set aside the chicken stir fry.
    : Boil the Noodles, Plate and serve
    Boil some water in a pot. Once the water boils, add some salt. Then put the noodles in the pot. Turn off the heat. Cover the pot with a lid.
    In the same pan as stir fry, heat1 tbsp of cooking oil
    - Take the noodles out of the water, and carefully put them on the pan
    - Cook the noodles on the pan until you see one side start to slightly brown
    - Return the chicken stir fry to the pan and mix well with the noodles. Turn off the heat
    - Tear the basil with your hands, add them to the chicken and noodles.
    - Add sesame oil for flavour.

    Plate and Serve:
    Plate, Garnish with the green part of spring onions and serve.