Speedy Sweet Chilli Chicken Stir-Fry | Abel & Cole
Speedy Sweet Chilli Chicken Stir-Fry
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Prep: 10 mins
Cook: 20 mins
Faster than your favourite takeaway. Chunks of organic chicken breast stir fried in a sweet chilli sauce with autumnal cavolo nero and shiitake mushrooms.
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584 kcal
(per portion)
Ingredients you'll need
  • 250g chicken breast mini fillets
  • 1 tbsp cornflour
  • 1 red onion
  • 100g shiitake mushrooms
  • 100g cavolo nero
  • 2 garlic cloves
  • A thumb of ginger
  • 2 bundles of Thai rice noodles
  • 1 tbsp tamari
  • 50g sweet chilli sauce
From your kitchen
  • Sea salt
  • ½ tbsp olive, sunflower or coconut oil
  • 2 tbsp cold water
  • 100ml boiling water
Step by step this way
  • 1.

    Put a large covered pan of salted water on to boil. Chop the chicken into bite-sized chunks and toss in a bowl with 1 tbsp cornflour to coat. Heat a wok or deep frying pan for 2 mins over a high heat. Add ½ tbsp oil and the chicken. Stir fry for 5 mins, turning once or twice, till the chicken is browned all over.

  • 2.

    While the chicken fries, peel and finely slice the onion. Halve or quarter the shiitake mushrooms. Finely slice the cavolo nero.

  • 3.

    Lift the chicken out of the pan and pop on a plate. Add the red onion, shiitake and cavolo nero to the wok with 2 tbsp water. Stir fry for 5 mins till the veg start to soften.

  • 4.

    While the veg fry, peel and grate both garlic cloves and the ginger.

  • 5.

    The pan of water should be boiling by now. Add 2 bundles of noodles and simmer for 4 mins.

  • 6.

    Return the chicken to the wok. Add the grated garlic and ginger along with 1 tbsp tamari and the sweet chilli sauce. Pour in 100ml boiling water. Bubble for 5 mins, stirring occasionally, till the sauce has reduced a little.

  • 7.

    The noodles should be cooked by now. Drain them in a colander, then tip into the wok and use 2 forks to pick up and drop the noodles, chicken and veg a few times to mix them together.

  • 8.

    Divide the chicken noodles between 2 warm bowls and serve, adding a splash more tamari if you think it needs it.

  • Tip

    Oodles of noodles
    You can use all the noodles in the pack in this recipe (this will affect the nutritional information), or keep them to make a noodle frittata for breakfast. Cook the leftover noodles till tender, then toss in a pan with fried onions, diced tomatoes and a splash of tamari and rice vinegar. Pour over a couple of beaten eggs, fry till set and then slide under the grill to just brown the top. Serve in wedges.

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