Spicy Peanut Butter Chicken Noodles {Dump & Bake}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 tbsp Peanut butter
- 6 tbsp Sriracha sauce (Or your favourite hot sauce)
- 400 ml Coconut milk
- 2 tbsp Soy sauce
- 1 tsp Garlic granules
- 600 ml Hot chicken stock
- 400 g Chicken breast (Diced)
- 250 g Fine egg noodles
- 100 g Green beans
- 100 g Small broccoli florets
- 15 g Coriander (Chopped)
- 60 g Peanuts (Crushed)
- 1 Lime (Cut into wedges)
- 1 Red chilli (Sliced)
Method
- Preheat the oven to 180β/350F fan, 200β/400F or Gas Mark 6.
- Stir the peanut butter, sriracha, coconut milk, soy sauce, garlic granules, chicken stock and diced chicken together in a baking dish then nestle in the egg noodles, green beans and broccoli.
- Cover the dish with foil, bake for 25 minutes then lift off the foil, use some tongs to mix everything together well then pop the foil back and put in the oven for 5-10 minutes until you have a thick sauce and your chicken and veg is cooked through. (If, when youβre stirring the noodles after 25 minutes, you think it could do with a splash more stock, add some in and stir it in well.
- Scatter over the chopped coriander and crushed peanuts, and a little extra hot sauce if you like spice! Serve with wedges of lime.