
Sweet chilli & peanut chicken with noodles
- Alice Shields
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Serves 4
Easy
Prep: 15 mins
Cook: 5 hrs and 30 mins
A star rating of 4.7 out of 5.9 ratingsRate
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Start this in the morning and have a family-friendly dinner on the table in minutes when you get home. Like extra heat? Add red chilli, if you like
High-fibre
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Ingredients
Nutrition
Units:
MetricUS
-
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
To garnish
-
chopped coriander
-
2 spring onions
finely chopped
-
50g salted peanuts
roughly chopped
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal585
- fat21g
- saturates4g
- carbs57g
- sugars11g
- fibre10g
- protein38g
- salt3.71g
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Method
-
step 1
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.
-
step 2
Pour over the stock and cook on high for 4-5 hrs, or on low for 5-7 hrs.
-
step 3
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).
-
step 4
Drizzle over a little extra sweet chilli sauce then sprinkle over the chopped coriander, spring onions and salted peanuts to serve.
Recipe from Good Food magazine, August 2026
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A star rating of 4.7 out of 5.9 ratings
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