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A quick and easy chicken stir fry with noodles. It’s also great for using up leftover chicken from a Sunday roast. Nuts add a lovely crunch. Use any veg you have and vary the spices to suit your own taste.

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Serves: 4 adults

Time: 20 minutes start to finish
Cost: 　 £1.43 per serving*
Calories:　 582 per serving*

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*based on 4 servings, made with 30g cashews

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• 2 tablespoons sunflower oil
• 400g chicken breast, cut into strips
• 4 x blocks of 4 minute noodles
• 4 cloves garlic, crushed
• 3 teaspoons finely grated fresh ginger
• 4 tablespoons runny honey
• 4 tablespoons dark soy sauce
• 4 tablespoons water
• 60g unsalted peanuts or cashews　
• Two sliced fresh peppers or other vegetables
• 2 x spring onions, sliced (optional)

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Method

Heat the oil in large frying pan or wok. Stir fry the chicken until browned all over and cooked through. Removed the chicken from the pan and keep warm.

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Put the ginger, garlic, honey, soy sauce and water in the pan used for the chicken. Stir well over a medium heat for about a minute or two until the mixture bubbles and the garlic and ginger have softened. Let the sauce reduce slightly.

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Place the noodles in a pan of boiling water and simmer for four minutes until cooked.

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While the noodles are cooking, return the chicken to the pan along with the nuts and peppers. Stir fry over a medium-high heat for around 3-4 minutes. Add the spring onions if using.

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Drain the cooked noodles and add them to the rest of the ingredients. Give everything a really good stir over a high heat so the noodles are coated with the sauce and start to crisp up a little.

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Serve immediately.