• 800cal
  • 40min


Spanish Chicken Stew

How to Make It

Heat the oil in a wok over a medium-low heat. Fry the chicken skin-side down for 10 mins or until the skin is crispy. Flip and fry for 10 mins or until cooked through. Transfer to a plate covered loosely with foil.

Reheat the wok over a high heat add the peppers, broccoli and chopped courgette. Stir-fry for 5 mins. Meanwhile, bring a pan of water to the boil crumble in the stock cube then add the noodles. Simmer for 4-5 mins until just cooked then drain well.

Add the garlic and crushed chillies to the wok stir-fry for 2 mins. In a bowl mix the soy, sugar and the lime zest and juice. Add to the wok, bubble for 2 mins then add the noodles. Toss with tongs to coat in the sauce.

Slice the chicken into strips. Divide the noodles between 4 bowls and top with the chicken and spring onion. Serve with the lime wedges and extra crushed chillies if you wish


  • 1 tbsp oil
  • 750g pack chicken thighs boned any excess skin trimmed
  • 250g frozen sliced mixed peppers
  • 250g frozen broccoli
  • 1 courgette, chopped into pieces
  • 1 chicken stock cube
  • 250g pack medium egg noodles
  • 4 garlic cloves finely chopped
  • ½ tsp crushed chillies plus extra to serve (optional)
  • 4 spring onions, sliced
  • 4 tbsp reduced-salt soy sauce
  • 2 tsp caster sugar
  • 1 lime zested - ½ juiced, ½ cut into wedges to serve

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