2 Meals: Sticky Sambal Chicken & Satay Noodles

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based, hob-safe oven-proof casserole dish (or two!) with a drizzle of vegetable oil over a high heat, once hot, add your chicken thighs to the dish[es] and cook for 3-4 min or until lightly browned

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

While the chicken is browning, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Combine your cornflour with 250ml [320ml] [420ml] boiled water

Add your gluten free soy sauce, honey, ginger & garlic paste and sambal (can't handle the heat? Go easy!) and stir it all together – this is your sambal soy stock

Reboil a kettle

Once the chicken is lightly browned, add the sliced pepper and cook for 1 min or until starting to soften

Once softened, add the sambal soy stock and bring to the boil over a high heat

Once boiling, put the dish[es] in the oven, uncovered, for 25 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your sticky sambal chicken

Add your basmati rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Serve half the sticky sambal chicken (you'll eat the rest tomorrow!) with the baked rice to the side and garnish with your toasted sesame seeds

Dig in!

Cool the remaining sticky sambal chicken down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Boil a full kettle

Add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles, reserving a cup of starchy noodle water

While the noodles soak, pull the remaining sticky sambal chicken, using two forks

Transfer the pulled sticky sambal chicken to a pot and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout

Tip: Add a splash of starchy noodle water if your sauce is looking a little dry!

You can only reheat your food once, then enjoy straight away

Once the chicken is hot, add the cooked noodles, peanut butter and ketjap manis to the pot with a splash of the reserved starchy noodle water and stir it all together

Cook for 1 min or until the sauce has thickened – these are you spicy satay chicken noodles