2 tsp rapeseed oil
2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped
3 large garlic cloves, finely grated
1 tbsp ginge, cut into matchsticks
1 red chilli, deseeded and finely chopped
175g Tenderstem broccoli, stems sliced on the angle, florets left whole
1 red pepper, deseeded and chopped
½ tsp tamari
For the noodles
2 nests wholewheat noodles
1 tbsp sugar-free peanut butter
½ lime, zested and juiced
1 tsp ground cumin
- Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
- Meanwhile, cook the noodles in a pan of boiling water for 5 mins.
- Drain, but reserve the water.
- Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated.
- Serve with the stir-fry.