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Spicy Chicken & Vegetables

Spicy Chicken & Vegetables

Flavourfully Wholesome
  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves



  • 1 Tbsp. (15 mL) reduced sodium soy sauce
  • 2 tsp. (10 mL) grated fresh ginger (optional)
  • 1/4 tsp. (1 mL) crushed red pepper flakes
  • 1 Tbsp. (15 mL) Becel® Oil
  • 1 lb. (450 g) boneless, skinless chicken breasts
  • 1 package Knorr® Sidekicks® Thai Sweet Chili Noodles Side Dish
  • 6 ounces (180 g) snow peas, halved, (about 500 mL)
  • 1 can (227 mL) sliced water chestnuts, drained



Amount per serving

Total Fat9 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol65 mg
Sodium630 mg
Total Carbs37 g
Dietary Fiber3 g
Sugars6 g
Protein31 g
Calcium4 %
Iron20 %
Vitamin C45 %
Vitamin A2 %

Let's Get Cooking

  • 1 Pound chicken to 6mm thick. Cut into 2.5cm pieces.
  • 2 Combine soy sauce, ginger, red pepper flakes and Becel® Oil in medium bowl, then toss with chicken.
  • 3 Heat large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 4 minutes. Remove skillet from heat.
  • 4 Meanwhile, prepare Knorr® Sidekicks® Thai Sweet Chili Noodles Side Dish according to package directions in large saucepan, stirring in snow peas, chicken and water chestnuts during the last 3 minutes of cook time. Continue cooking until pasta is tender and chicken is thoroughly cooked, about 3 minutes.