Zingy chicken stir-fry
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Preparation time:
12 minutes
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Cooking time:
12 minutes
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Total time:
24 minutes
Ingredients
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250g pack Sharwood's Fine Rice Noodles
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2 limes, zest and juice of (keep the skins)
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400g pack essential Waitrose Chicken Thigh Fillets, cut into strips
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2 essential Waitrose Courgettes, cut into thin strips
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160g pack Amoy Roasted Peanut Satay Stir-Fry Sauce
Method
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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.
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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.
Comments
Glossary
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Brown
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Chicken
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Drain
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Fillet
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Fry
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Golden brown
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Heat
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How to Cook Rice | Types of Rice | Waitrose
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How to Store, Prepare & Cook Courgette | Waitrose
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How to Store, Prepare & Cook Spinach | Waitrose
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Juices run clear
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Lime
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Noodles
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Pan fry
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Shell
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Stir
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Strips
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Thin
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Wedges
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Zest
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This recipe was first published in Tue Sep 01 01:00:00 BST 2009.
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