Chinese-Style Chicken Breast & Pepper Chow Mein

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add your diced chicken breast with a pinch of salt and cook for 6-7 min or until starting to brown

Boil a kettle

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s] lengthways into batons

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add your medium egg noodles to a pot and cover them with boiled water until they're fully submerged

Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite

Once done, drain the noodles and set aside

Once the chicken has browned, add the chopped garlic, ginger paste, spring onion batons and sliced pepper to the pan and cook for 4-5 min or until beginning to soften and the chicken is cooked through (no pink meat!)

Meanwhile, add your toasted sesame oil to the drained noodles and give everything a good mix up – these are your sesame noodles

Once the chicken is cooked, reduce the heat to low and add your soy sauce, Chinese rice wine, hoisin sauce, sesame noodles and a splash of water to the pan

Cook for 1-2 min further or until the noodles are coated in the sauce – this is your Chinese-style chicken breast & pepper chow mein