Honey Miso & Peanut Chicken Thigh Stir-Fry

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

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

Once hot, add your diced chicken thigh and cook for 7 min or until browned

Meanwhile, trim, then slice your spring onion[s] (chop in one bunch for speed)

Wash then cut you pak choi in half, separating the white base and green tops, then pat dry with kitchen paper

Set aside the green tops, then cut the white base into rough, large pieces

Discard the tough stalk

Add your fine egg noodle nest[s] to a large bowl, cover with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Add most of the spring onion (save the rest for garnish!), the chopped pak choi white base and your ginger & garlic paste to the chicken and cook for 1 min or until fragrant

Add your roasted peanuts, miso, honey, soy sauce and a splash of boiled water to the pan and cook for 1 min further or until the sauce has thickened

Meanwhile, drain the noodles and stir through your toasted sesame oil – these are your sesame noodles

Add the pak choi green tops and cook for 1 min further or until slightly wilted and the chicken is cooked through (no pink meat!) – this is your honey miso & peanut chicken stir-fry