Saucy Sweet Chili Chicken Noodles
with Blistered Beans and Carrots
Get ready for the slurpy noodles of your dreams. You'll find yourself coming back for more of this dish full of tender chicken pieces and addictive sweet-chili coated noodles.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
170 g
Spaghetti
(Contains: Wheat)
170 g
Green Beans
56 g
Carrot, julienned
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk, Soy, Wheat)
2 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Mustard, Sesame, Sulphites, Egg, Fish, Milk, Wheat)
1 tbsp
Cornstarch
(May contain traces of: Mustard, Sesame, Sulphites, Egg, Fish, Milk, Soy, Wheat)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Add corn starch, oyster sauce, half the sweet chilli sauce, half the chicken stock powder and 1/2 cup (1 cup) water to a medium bowl. Whisk until smooth.
- Pat chicken dry with paper towels, then, on a clean cutting board, cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large non-stick pan over high heat.
- Add 1 tbsp (2 tbsp) oil, then green beans. Cook, stirring often until lightly blistered, 1-2 min.
- Add carrots 3 tbsp (6 tbsp) water and remaining stock powder. Cook, stirring often, until water has absorbed and veggies are tender-crisp, 1-2 min.
- Transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook, flipping once until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Add sauce mixture and reserved pasta water. Bring to a simmer.
- Cook, stirring occasionally until sauce thickens slightly and chicken is cooked through, 2-3 min.**
- Add spaghetti, veggies and 1 tbsp (2 tbsp) butter to the pan with chicken.
- Stir to coat until butter melts, 1 min. (TIP: For a lighter sauce consistency, add additional water, 1-2 tbsp at a time, if desired.)
- Divide noodles, chicken and veggies between plates.
- Drizzle with remaining sweet chili sauce over top.
