One Pot Spicy Chicken Thigh, Mushroom & Sweetcorn Noodles

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Slice your white cup mushrooms

Add your diced chicken thigh to the dish and cook for 1 min or until lightly browned all over

Meanwhile, crush your garlic open by squashing it with the side of a knife and discard the skin

Drain your sweetcorn

Add the sliced mushrooms, crushed garlic, drained sweetcorn and your chilli flakes (can't handle the heat? Go easy!) to the dish

Add your chicken stock mix with 600ml [900ml] [1.2L] boiled water, your sriracha (not a fan of spice? Just add a little!) and your soy sauce

Stir everything together and bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 20 min or until everything's cooked through (no pink meat!) and tender

Trim, then slice your spring onion[s] and set aside for serving

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 20 min, remove the dish from the oven, give everything a stir and add your medium egg noodles

Tip: Nestle the noodles into the sauce for even cooking!

Cover with a lid and return the dish to the oven for 10-12 min further or until the noodles are tender – these are your one pot spicy chicken thigh, mushroom & sweetcorn noodles