Chicken Manchurian Stir-Fry with Noodles and Peppers
- 20 mintotal time
- $1.72£1.46a serving
- 598548calories
- 39 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Indo-Chinese crisp-coated chicken in a glossy soy, ketchup and garlic sauce with peppers, peas and noodles.
Ingredients
Serves 4.
- 1 bell pepper
- 2 garlic cloves, finely chopped
- 11 oz egg noodles
- 1 lb boneless skinless chicken breasts
- 1 cup frozen peas
- 3 tbsp soy sauce
- 3 tbsp ketchup
- 1 tbsp apple cider vinegar
- 2 tsp sugar
- 2 tbsp cornstarch
- ½ tsp ground ginger
- 3 tbsp vegetable oil
- salt, to taste
Contains: wheat (gluten), egg, soy. Check the label: celery, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Mix the soy sauce, ketchup, apple cider vinegar, sugar, ground ginger, 2 teaspoons of the cornstarch and ½ cup (120 ml) of water in a cup. Slice the bell peppers into strips.
- Pour the just-boiled water into a saucepan, bring back to the boil and cook the noodles for 4 minutes, or as the packet says, then drain.
- Meanwhile, heat the vegetable oil in a large frying pan or wok on medium-high heat. Cut the chicken into bite-sized pieces, toss them in a bowl with the rest of the cornstarch and a pinch of salt, and add them to the pan. Wash your hands, the board, the knife and the bowl after handling the raw chicken.
- Fry for 6 minutes, turning now and then, until golden and crisp-edged and cooked through with no pink inside (165°F). Add the garlic, the pepper and the peas and stir-fry for 2 minutes until the peas are steaming hot.
- Stir the sauce, pour it in and bubble for 1 minute until thick and glossy, then toss through the noodles.
Leftovers: Fridge for 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 1 pepper (red, yellow or green)
- 2 garlic cloves, finely chopped
- 300 g medium egg noodles
- 450 g chicken breast fillets
- 150 g frozen peas
- 3 tbsp soy sauce
- 3 tbsp tomato ketchup
- 1 tbsp cider or white wine vinegar
- 2 tsp sugar
- 2 tbsp cornflour
- ½ tsp ground ginger
- 3 tbsp vegetable oil
- salt, to taste
Contains: gluten, egg, soya. Check the label: celery, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Mix the soy sauce, tomato ketchup, cider or white wine vinegar, sugar, ground ginger, 2 teaspoons of the cornflour and 120 ml of water in a cup. Slice the peppers into strips.
- Pour the just-boiled water into a saucepan, bring back to the boil and cook the noodles for 4 minutes, or as the packet says, then drain.
- Meanwhile, heat the vegetable oil in a large frying pan or wok on medium-high heat. Cut the chicken into bite-sized pieces, toss them in a bowl with the rest of the cornflour and a pinch of salt, and add them to the pan. Wash your hands, the board, the knife and the bowl after handling the raw chicken.
- Fry for 6 minutes, turning now and then, until golden and crisp-edged and cooked through with no pink inside (74°C). Add the garlic, the pepper and the peas and stir-fry for 2 minutes until the peas are steaming hot.
- Stir the sauce, pour it in and bubble for 1 minute until thick and glossy, then toss through the noodles.
Leftovers: Fridge for 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 598 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 71 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sodium | 885 mg |
| Calories | 548 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 72 g |
| Fat | 13 g |
| Fibre | 5 g |
| Sodium | 1209 mg |
Worked out from the ingredients, 302 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.72 a serving in the US (range $1.32–$2.28) and £1.46 in the UK (range £1.12–£1.93). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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