Peanut Satay Chicken with Rice Noodles

Ingredients:

3 x carrot

1 red chilli

500g diced free-range chicken breast

8cm fresh ginger

2 x lime

1 tbsp maple syrup

160g rice noodles

6 spring onion

60g deep roast peanut butter

2 red pepper

300g tenderstem broccoli

2 tbsp gluten free soy sauce

Method:

1. Thinly slice the peppers. Peel the carrots, then cut into matchsticks (or use a julienne peeler). Finely chop the chilli (remove the seeds for reduced heat). Thinly slice the spring onions. Peel the ginger and grate. Trim the broccoli and cut into 2-3 pieces.

2. Halve 1 lime. Make the satay sauce; in a bowl, mix the peanut butter with the soy sauce, maple syrup, 75ml water, juice from 1 lime and three-quarters of the chilli. Quarter the remaining lime.

3. Heat a frying pan or wok with 1/2 tbsp oil on a medium heat. Add the chicken to the pan and cook for 5-8 mins, until lightly golden on all sides and cooked through. Check your chicken is cooked through by cutting into a large piece; the flesh should be white and the juices running clear. Cook for longer if necessary. Transfer to a plate and set aside.

4. Boil a kettle. Reheat the frying pan with 1/2 tbsp oil on a medium heat. Add the broccoli and peppers, then stir-fry for 7-8 mins, until charred. Add the ginger, chicken, carrots and half the spring onions. Cook for a further 1-2 mins.

5. Meanwhile, pour boiling water into a large saucepan, until three-quarters full. Bring to the boil and plunge the noodles into the pan. Gently separate the noodles with a fork and cook for 3 mins. Drain, rinse well, then add to the chicken and vegetables, along with the satay sauce. Toss until combined.

6. Serve the peanut satay chicken noodles scattered with the remaining spring onions, chilli and lime wedges.