Chilli Chicken Thigh Cashew Wholewheat Noodles

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Boil a kettle

Add your wholewheat noodles to a pot with a pinch of salt and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for an initial 3-5 min or until cooked with a slight bite

While the noodles are cooking, heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add your ginger & garlic paste and diced chicken and cook for 5-6 min or until starting to brown

(Doubled your protein? Use 2 pans!)

Trim, then chop your spring onion[s] into large bite-sized pieces

Chop your Tenderstem broccoli in half

Once the chicken is starting to brown, add the chopped spring onion and cook for a further 5-6 min or until the chicken is cooked through (no pink meat!)

After an initial 3-5 min, add the halved Tenderstem broccoli to the pot with the noodles and cook for 2 min further or until tender with a slight bite

Once cooked, drain the noodles and Tenderstem and reserve a cup of the starchy noodle water

Meanwhile, add your cornflour to a bowl with 2 tsp [3 tsp] [4 tsp] cold water and stir to dissolve

Add your sriracha, chilli flakes (can't handle the heat? Go easy!), tomato ketchup and soy sauce

Add 1 tsp [1 1/2] [2 tsp] vegetable oil with a splash of the reserved starchy noodle water and a pinch of sugar and give everything a good mix up – this is your chilli sauce

Once the chicken is cooked, add the drained noodles and broccoli, chilli sauce and cashews and stir it all together – these are your chilli chicken cashew wholewheat noodles

Tip: Add a splash of the starchy noodle water if it's looking a little dry