Name: Chilli chicken with peanut noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped; 3 large garlic cloves finely grated; 1 tbsp ginger cut into matchsticks; 1 red chilli deseeded and finely chopped; 175g long-stem broccoli stems sliced on the angle, florets left whole; 1 red pepper deseeded and chopped; ½ tsp tamari; 2 nests wholewheat noodles; 1 tbsp sugar-free peanut butter; ½ lime zested and juiced; 1 tsp ground cumin

A bowl serving chilli chicken with peanut noodles

For the stir-fry

2 tsp rapeseed oil
2 skinless, boneless chicken
thighs, about 225g in total, all fat removed, chopped
3 large garlic cloves
finely grated
1 tbsp ginger
cut into matchsticks
1 red chilli
deseeded and finely chopped
175g long-stem broccoli
stems sliced on the angle, florets left whole
1 red pepper
deseeded and chopped
½ tsp tamari

For the noodles

2 nests wholewheat noodles
1 tbsp sugar-free peanut butter
½ lime
zested and juiced
1 tsp ground cumin

Method

step 1
Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
step 2
Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.