Hoisin Chicken Thigh, Orange & Mangetout Noodles

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

Boil a kettle

Add your diced chicken thigh to a bowl with your cornflour and a pinch of salt and pepper

Mix it all together until fully coated – this is your coated chicken

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

Once hot, add the coated chicken to the pan and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!)

Meanwhile, add your medium egg noodles to a pot and cover them with boiled water until 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 and set aside, reserving a cup of starchy noodle water

Cut your orange[s] in half

Peel half the orange (you'll use the rest later!) removing all the white pith, then slice into segments

Combine your ginger & garlic paste and hoisin sauce in a bowl with your rice vinegar, chilli flakes (can't handle the heat? Go easy!), soy sauce, the juice of the remaining orange and 2 tsp [3 tsp] [4 tsp] sugar

Give everything a good mix up – this is your hoisin & orange sauce

Once the chicken is cooked through, add your mangetout to the pan and cook for 3 min or until slightly softened

Once slightly softened, add the drained noodles and orange segments to the pan with the hoisin & orange sauce and give everything a good mix up

Cook for 1-2 min or until warmed through – this is your hoisin chicken thigh, orange & mangetout noodles

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