Chicken Stir-fry with Egg Noodles and Peanut Sauce

• 280g Diced Chicken Thigh
• 2 Garlic Cloves
• 1 Spring Onion
• 1/2 Red Chilli
• 1/2 Lime
• 1/2 Broccoli
• 1 Bell Pepper
• 75ml Water for the Sauce
• 2 nests Egg Noodles
• 2 sachets Ketjap Manis
• 25ml Soy Sauce
• 1 sachet Peanut Butter
• Oil for frying
• Salt

Steps

1. 1

   Boil a full kettle. Heat a drizzle of oil in a large frying pan on medium-high heat.

2. 2

   Add the chicken to the pan and fry until browned all over and cooked through, 8-10 mins. Transfer to a bowl and cover with foil to keep warm.

3. 3

   Meanwhile, peel and grate the garlic. Halve the red chilli lengthways, deseed, and finely chop.

4. 4

   Zest the lime and cut into wedges. Cut the broccoli into small florets. Halve the pepper, discard the core and seeds, and slice into thin strips. Thinly slice the spring onion.

5. 5

   When the kettle has boiled, pour the specified amount of boiling water for the sauce into a measuring jug. Pour the rest of the boiling water into a large saucepan on high heat.

6. 6

   Add 1/4 tsp salt and the noodles to the saucepan and cook until tender, 4 mins. Drain in a colander and rinse with cold water.

7. 7

   Wipe out the frying pan and return to high heat with a drizzle of oil. Add the broccoli and pepper; stir-fry for 2-3 mins.

8. 8

   Stir in the garlic and half the chilli. Stir-fry for 30 secs. Add a splash of water, cover with a lid or foil, and cook until tender, 2-3 mins.

9. 9

   While the veg cooks, add the ketjap manis, soy sauce, and peanut butter to the jug of boiling water. Whisk well to create the peanut sauce.

10. 10

    Return the cooked chicken to the pan with the vegetables along with the cooked noodles and peanut sauce. Mix together and cook until piping hot, 2-3 mins.

11. 11

    Serve the stir-fry in bowls topped with lime zest, spring onion, and remaining chilli. Serve with lime wedges for squeezing over.