Recipe

Lunch

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Unsalted Peanuts
Boneless Skinless Chicken Breasts
Black Bean Sauce
Unenriched Medium Egg Noodles
Broccolini Heads
Olive Oil
Red Wine Vinegar
Extra Virgin Olive Oil
, to taste

Chicken Noodle Stir-Fry

From Jamie Oliver's 5 Ingredients
Total time: 16 min
Servings: 2
Equipment: Stove
  • 1 oz. Unsalted Peanuts
  • 2 Boneless Skinless Chicken Breasts
  • 2 tbsp. Black Bean Sauce
  • 5 oz. Unenriched Medium Egg Noodles
  • 7 oz. Broccolini Heads
  • 1 tbsp. Olive Oil
  • 1 tbsp. Red Wine Vinegar
  • 1 tsp. Extra Virgin Olive Oil, to taste
  • Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
  • Meanwhile, score the chicken lengthways at ½-inch intervals, going about halfway through. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar, and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly, and cooked through.
  • Cook the noodles in a large pan of boiling salted water according to the package instructions. Trim the broccolini (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
  • Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccolini with a bit of their water straight into the frying pan.
  • Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
  • Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.