Ginger Double Chicken Breast Udon Stir-Fry

Before you begin...

Get all your ingredients and equipment ready, skim through these steps, then wash your fruit and veg

Before you start cooking, 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!

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

Once hot, add your chicken and cook for 6 min or until starting to brown

(Doubled your protein? Use 2 pans!)

Meanwhile, chop your sweet pointed pepper[s] finely into rings

Once the chicken has started to brown, add the pepper rings and cook for 1 min or until starting to soften

Once the pepper has softened, add your udon noodles to the pan and cook for 1 min further

Tip: Gently separate the noodles with a fork!

Add your soy sauce, sriracha (can't handle the heat? Go easy!), toasted sesame oil and ginger paste and cook for 1 min further

Add your blanched peas and cook for 1 min further or until the chicken is cooked through (no pink meat!) – this is your ginger double chicken udon stir-fry