Chili chicken with peanut noodles

• rapeseed oil↗2 tsp tsp
• skinless, boneless chicken meat2

  thighs, about 225 g total, fat‑free, sliced

• large garlic cloves↗3

  finely grated

• ginger↗1 tbsp tbsp

  julienned

• red chili↗1

  seedless, finely chopped

• broccoli with long stems↗175g g

  stems cut at an angle, florets left whole

• red pepper↗1

  seedless, sliced

• tamari↗½ tsp tsp
• wholegrain noodles2 nests
• unsweetened peanut butter↗1 tbsp tbsp
• lime↗½

  zest and juice

• ground cumin↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat the oil in a wok and add all the stir‑fry ingredients except the tamari. Quickly toss over high heat for about a minute, then cover, reduce the heat and cook another 5 minutes until the chicken is tender. Add the tamari and stir.

2. 2

   Meanwhile, cook the noodles in boiling water for 5 minutes. Drain, leaving a little water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp water, then toss with the noodles until coated. Serve with the stir‑fried mixture.