This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh crispy veggies. We’re so excited to bring you Thai sweet chili – the perfect balance of spicy and tasty. We also guarantee that this meal will come together faster than take-out!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Sweet Chili Sauce
Vegetarian Oyster Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Salt and Pepper*
In step 5, rinsing the noodles after draining will help keep them from sticking together!
Wash and dry all produce.* Core, then thinly slice the bell pepper(s) into 1/4-inch strips. Thinly slice the green onions. Mince or grate the garlic. Finely chop the basil leaves. Bring a medium pot of salted water to a boil.
Pat the chicken dry with paper towels. Cut the chicken into 1-inch cubes. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook, stirring often, until the chicken is golden-brown and cooked through, 4-5 min. Transfer to a plate and set aside.
Meanwhile, add the noodles to the boiling water and cook until tender, 2-3 min. Drain and rinse the noodles. Set aside.
Meanwhile, add another drizzle of oil to the same pan, then the carrots and peppers. Cook, stirring occasionally, until the veggies are tender-crisp, 4-5 min.
Add the garlic to the veggies. Cook until fragrant, 1 min. Stir in the sweet chili sauce, oyster sauce, noodles, chicken and 3 tbsp water (double for 4 ppl). Cook until warmed through, 2-3 min.
Divide the chicken stir-fry between bowls and sprinkle with the basil and green onions.