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    Zingy chicken stir-fry

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    Zingy chicken stir-fry

    • Preparation time: 12 minutes
    • Cooking time: 12 minutes
    • Total time: 24 minutes 25 minutes

    Serves: 4

    Ingredients

    • 250g pack Sharwood's Fine Rice Noodles
    • 2 limes, zest and juice of (keep the skins)
    • 400g pack essential Waitrose Chicken Thigh Fillets, cut into strips
    • 2 essential Waitrose Courgettes, cut into thin strips
    • 160g pack Amoy Roasted Peanut Satay Stir-Fry Sauce

    Method

    1. Cook the noodles in a large bowl with the lime shells, according to pack instructions. Heat a large, non-stick frying pan. Fry the chicken for 4-5 minutes until golden brown. Add the courgettes and fry for 2 minutes, stirring, until wilting and the chicken is thoroughly cooked and the juices run clear.
    2. Stir in the peanut sauce and heat through for 1-2 minutes, adding the lime zest and juice and a few tablespoons of water if necessary. Drain the noodles and remove the lime skins. Serve the chicken mixture with the noodles, extra lime wedges and fresh baby spinach leaves.

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