Super Chicken Noodles With Tenderstem

Boil a kettle

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Trim, then slice the spring onions finely

Strip the thyme leaves from the stalks and chop them finely (or if your stalks are soft, then just chop them up too)

Dissolve 1/2 [1] chicken stock cube in 50ml [100ml] boiled water

Combine the chicken stock, honey, soy sauce, chopped thyme, chopped ginger and half the spring onion (save the rest for later!) in a mixing bowl – this is your super marinade 

Chop the Tenderstem broccoli into rough, bite-sized pieces  

Chop the chicken thighs into thick strips

Add them to a mixing bowl with the cayenne pepper (Can't handle the heat? Go easy!) and a drizzle of vegetable oil

Mix well and set aside

Boil a kettle

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

Once hot, add the chicken strips and cook for 5 min or until they're coloured

Tip: don't overcrowd the pan with the chicken or it will sweat instead of brown

Meanwhile, add the wheat noodles to a pan and cover them with boiled water until they're fully submerged

Boil over a high heat for 5-7 min until cooked, then drain and set aside

Stir half of the super marinade and 70ml [100ml] boiled water into the chicken, reduce the heat to medium-low and cook, covered, for 6 min 

Add the chopped Tenderstem broccoli and cook, covered, for a further 2-3 min or until the chicken is cooked through and the broccoli is tender with a slight bite

Once done, add the drained noodles and remaining marinade to the pan with the cooked chicken and broccoli 

Cook, uncovered, for a final 1-3 min or until the sauce sticks to the noodles