Pan fried Sticky Chicken & Peanut Butter Noodles

If you don't like peanut butter then we cannot be friends. Just kiddinggggg but I am slightly obsessed with PB right now and using it in this new dish has been a total game changer. I have created a thick indulgent dressing using PB, honey, soy sauce and lime juice, which is then used to coat the into vegetables and noodles.

To complement this dish, I have marinated chicken breasts in teriyaki glaze (use the thick glaze rather than the thin sauce) and ginger. Bashing the chicken leaves you with a flattened breast which allows for speedy frying and prevents the chicken from going dry.

The veggies I have chosen include broccoli, spinach and baby corn but as for any stir fry, any vegetables will work. Try adding spring onions and red pepper to give a twist of flavour and a pop of colour!

Ingredients:

(serves 2)

for the chicken:

- 2 skinless chicken breast fillets

- 2 tbsp teriyaki glaze sauce

- 6g ginger

- 2 tsp sesame seeds

for the peanut butter dressing:

- 2 tbsp crunchy peanut butter

- 1 tbsp honey

- 3/4 tbsp soy sauce

- 2 tsp fresh lime juice

- water

- 65g soba noodles

- 65g baby corn

- 60g tenderstem broccoli

- handful of spinach

- 4 tsp coconut oil

Method:

1. Put the chicken breasts into a plastic freezer bag and bash them with a rolling pin to flatten them so they are roughly 2cm thick. Then place them in a bowl, pour over the teriyaki sauce, grate over the ginger and sprinkle the sesame seeds on top. Leave the marinated chicken in the fridge for a couple of hours (or you can cook it straight away but it tastes better if you leave it for a while).

2. Begin preparing the dressing by adding the peanut butter, honey, soy sauce and lime juice into a small bowl and mix well. You may need to add a splash of water if it is too thick.

3. Slice the tenderstem broccoli and mini corn into thin strips.

4. Place the noodles into a saucepan of boiling water and cook according to the instructions on the packet (this is usually around 5 minutes).

5. Heat up two frying pans over a high heat with 2tsp coconut oil in each. Add the broccoli and baby corn to one pan and the chicken breasts to the other, making sure to pour the remaining marinade over the chicken in the pan. Fry the chicken for 2-3minutes (or until cooked through) on each side whilst also frying the vegetables.

6. Drain the noodles and give them a rinse, then add them to the pan of vegetables along with the spinach. Pour in half of the peanut butter dressing, stirring it into the noodles and vegetables to combine it all.

7. Split the noodles and vegetables into 2 bowls and slice the chicken breasts to be served with it. Either drizzle over some more of the dressing or leave it on the table for people to help themselves.

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