Sweet chilli & peanut chicken with noodles
50g sweet chilli sauceplus extra for drizzling
Ingredients · Servings 4
- thumb-sized piece of ginger finely grated
- 2 garlic cloves crushed
- 1 lime juiced
- 3 tbsp peanut butter (smooth or crunchy)
- 2 tbsp soy sauce
- 50g sweet chilli sauce plus extra for drizzling
- 4 chicken thigh fillets chopped into roughly 2cm cubes
- 800ml chicken stock
- 2 pak choi roughly chopped
- 200g frozen podded edamame
- 4 nests medium egg noodles
- chopped coriander
- 2 spring onions finely chopped
- 50g salted peanuts roughly chopped
Method · 5 h 45 min
- In the bowl of your slow cooker mix the ginger, garlic, lime juice, peanut butter, soy sauce, sweet chilli sauce and plenty of seasoning until combined. Tip in the chicken and toss well to coat.
- Pour over the stock and cook on high for 4-5 hrs, or on low for 5-7 hrs.
- Stir the pak choi and edamame through the chicken and nestle in the noodle nests. Continue to cook for 30 mins until the noodles are tender (you may need to stir a couple of times to make sure the noodles are fully submerged).
- Drizzle over a little extra sweet chilli sauce then sprinkle over the chopped coriander, spring onions and salted peanuts to serve.
To garnish
- 50g salted peanutsroughly chopped
- kcal585
- fat21g
- saturates4g
- carbs57g
- sugars11g
- fibre10g
- protein38g
- salt3.71g
