C H E F FRESH • MADE • EASY

2PORTIONS

Peanut Satay Stir Fry with Chicken

with Bok Choy, Sugar Snap Peas and Noodles

READY IN:

30 MINS

STORAGE: Keep ingredients refrigerated. Best consumed by date on label.

NEEDED FROM HOME: salt, pepper and olive oil

Ingredients included in this BOX’D CHEF:

Peanuts

Noodles Peanut Butter Soy Sauce Sweet Thai Chili Sauce

Ginger

Bok Choy Chicken Breast Spring Onion Sugar Snap Peas

Red Pepper

HOW TO PREPARE YOUR

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ANY QUESTIONS?Email: boxdchef@elior-na.com

FOOD SAFETY REMINDERS: Wash hands before handling food and after any interruption. Thoroughly wash fresh fruit or vegetables before cutting. Wash, rinse and sanitize all equipment before and after use.

Allergen Advice: Allergens in this recipe are shown in bold below Ingredients: Noodles: Gluten (Wheat), Peanut Butter, Soy Sauce: Soya Beans, Gluten (Wheat), Peanuts, May Contain: Tree nuts

RECIPE AND ALLERGEN DISCLAIMER: The nutrition information contained in this recipe is based on calculated data and should be used for informational purposes only. We do not guarantee the accuracy of nutrition information since the information may change due to product formulation, recipe substitutions, portion size variation and other factors as you prepare the recipe. While we provide a list of all ingredients on your nutrition label, all of our ingredients are produced in a facility that also processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy. Our staff are trained to follow food safety procedures in our kitchens and take steps to prevent cross-contact with other foods. However since cross-contamination may occur, we can never guarantee a dish is completely free from any allergens or specific ingredients due to product formulation change or possible alteration of the recipe. Individuals with food allergies or specific dietary concerns should speak with a member of our staff for individual assistance. BOX’D CHEF DOES NOT REPRESENT OR WARRANT THAT THE NUTRITION, INGREDIENT, ALLERGEN AND OTHER PRODUCT INFORMATION IS ACCURATE OR COMPLETE.

* Boil a pot of water with ¼ tsp of salt for the noodles. Once boiling, cook the noodles for around 4 minutes or until soft enough to eat. Mix together the peanut butter, soy sauce and sweet chili sauce for the satay sauce.

Tip: Add a few tablespoons of the boiling noodle water until you have the consistency of runny honey.

* Drain the noodles. Place them back in a pot of cold water until they are needed.

Tip: The cold water will stop them from cooking further.

* Peel the skin from the ginger using the edge of a spoon, then finely chop. Take the core out of the pepper and slice it into ¼ inch matchsticks (thinner if possible!). Chop the base from the bok choy then very thinly slice it widthway. Chop the very bottom from the spring onions and discard. Slice remaining into discs, separating the white and green parts. Cut the chicken breasts as into slices thinly as possible.

* Heat 1 tablespoon of vegetable oil or light olive oil in a non-stick frying pan or wok. Once almost smoking hot, add in the sliced chicken, ginger and the whites of the spring onions.

* After 30 seconds, add in the red pepper and the sugar snap peas.

* After 2 minutes, add in the bok choy and continue to cook for 2 more minutes.

* Drain the noodles and add them to the pan of vegetables. Toss (or stir) the ingredients together. Make some space in the pan and add in the satay sauce. Once it bubbles, mix it into the noodles and vegetables.

Tip: If the noodles seem dry add a few drops of water.

* Lightly crush and sprinkle over the peanuts. Garnish with a sprinkle of the green spring onion.