Sweet Chilli Double Chicken Breast & Garden Veg Noodles

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 full 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 and cook for 6-7 min or until starting to brown

(Doubled your protein? Use 2 pans!)

Meanwhile, add your medium egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 5-6 min

Drain the soaked noodles and reserve 50ml [75ml] [100ml] of the starchy noodle water

Peel and finely slice your brown onion[s]

Once the chicken has started to brown, add the sliced onion and cook for 3-4 min or until softened

Add your ginger & garlic paste, soy sauce, red chilli relish and cornflour to a small bowl with the reserved starchy noodle water and mix until fully combined– this is your sweet chilli sauce

Once softened, add your garden veg mix and soaked noodles to the pan with a pinch of salt and give everything a good mix up

Add your sweet chilli sauce and cook for 1-2 min or until everything is coated in sauce and the chicken is cooked through (no pink meat!) – this is your sweet chilli chicken & garden veg noodles