Chicken & Mushroom stir fry

ingredients

320g chicken thigh, cut into strips
2 red peppers, deseeded and sliced
2 carrots, peeled and shaved into ribbons
4 spring onions, cut into 2cm pieces
2 bok choi, shredded lengthways
400g mushrooms, sliced
3 tbsp hot sweet chilli sauce
1-2 tbsp sriracha hot chilli sauce
2 tsp cornflour
1 tbsp dark soy sauce
3 tbsp water
1 tbsp rapeseed oil
200g egg noodles, cooked

nutrition facts

Per average serving:

energy 1749 kJ / 415 kcal

21 %

fat 12 g

17 %

saturates 2.1 g

11 %

Sugars 15.9 g

18 %

salt 1.8 g

30 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

In a small pan combine the hot sweet chilli sauce, sriracha sauce, cornflour, soy sauce and water together. Bring to a simmer and cook for a minute. Leave to cool.
Heat the oil in a wok then add the chicken and stir fry for about 5 minutes. Add the peppers, mushrooms and carrots, stir fry for a few more minutes. Add the spring onions and bok choi, stir fry for a further minute then add the sauce and the cooked noodles. Stir well to combine and serve in warmed bowls.

Serving suggestion: serve with brown rice instead of the noodles, and garnish with sliced red chillies for more heat!

Contains: Soy, Egg

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.

Main Ingredients	Chicken Vegetables
Preferences	Dinner
Allergens	Contains gluten