This Japanese inspired stir-fry is super speedy and easy. The deep flavours of miso, honey, peanut and ginger are deliciously balanced and complement the crunchy pak choi perfectly. Serve over sesame egg noodles and you've got a 10-min winner!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||6 g|
|Protein||13.2 g||47 g|
|Salt||1.04 g||3.69 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the diced chicken breast and cook for 2-3 min or until browned
Meanwhile, trim, then slice the spring onions (chop in one bunch for speed)
Rip the green leaves from the pak choi and set them aside
Chop the white bases into rough, large pieces
Discard the tough stalks
Add the fine egg noodle nests to a large bowl, cover them with boiled water and stir for 10 sec to separate the noodles
Set aside to soak for 4 min
Add 3/4 of the spring onion, the white bases of the pak choi and the ginger & garlic paste to the chicken and cook for 1 min or until fragrant
Add the roasted peanuts, miso paste, honey, soy sauce and a splash of boiled water to the pan and cook for 1-2 min further or until the sauce has thickened
Meanwhile, drain the noodles and stir through the toasted sesame oil – these are your sesame noodles
Add the green leaves from the pak choi and cook for 30 sec further or until slightly wilted and the chicken is cooked through (no pink meat!) – this is your honey miso & peanut chicken stir fry
Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Serve the honey miso & peanut chicken stir fry over the sesame noodles
Garnish with the remaining chopped spring onion