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Sweet chilli chicken with noodles
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Serves: 2
350g pack essential Waitrose British Chicken Mini Breast Fillets
1 medium essential Waitrose Free Range Egg, beaten
75g Cooks’ Ingredients Panko Breadcrumbs
1 tbsp toasted sesame oil
1 large carrot, cut into matchsticks
4 salad onions, cut into
4cm pieces
140g pack Waitrose Sweet Chilli Sauce
300g pack Waitrose
Egg Noodles
1. Preheat the oven to 200°C, gas mark 6. Toss the chicken in the egg and then roll in the breadcrumbs to evenly coat, transfer to a greased baking tray. Bake for 20 minutes until golden and the chicken is cooked throughout with no pink meat.
2. Heat the oil in a frying pan and fry the carrot and salad onions for 2-3 minutes, add the sauce, noodles and 50ml water and cook for
1 minute to heat through.
3. Serve the noodles topped with the panko chicken.
Typical values per serving:
Energy |
2,825kJ 670kcals |
---|---|
Fat | 19.1g |
Saturated Fat | 4.2g |
Carbohydrate | 76.8g |
Sugars | 11.1g |
Protein | 47.8g |
Salt | 2.3g |
Fibre | 5.6g |
This recipe was first published in October 2016.
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