a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and cook, stirring regularly, until browned and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
c) Transfer the chicken to a plate but keep the pan. Meanwhile, fill and boil your kettle.

a) Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Halve the chilli lengthways, deseed then finely chop.
b) Zest the lime and cut into wedges.
c) Chop the broccoli into florets (like small trees). Halve the florets.
d) Halve the pepper and discard the core and seeds. Slice into thin strips.

a) Put the now-empty frying pan back on high heat and, when hot, add the broccoli and pepper and stir-fry until golden, 4-5 mins.
b) Meanwhile, bring a saucepan of water up to the boil with the water from your kettle and 1/4 tsp of salt for the noodles.
c) When boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

a) Add the garlic and the chilli (use less chilli if you don't like heat) to the broccoli. Stir-fry for 1 min then add a splash of water to help the vegetables cook through.
b) Meanwhile, whisk the ketjap manis, soy sauce and peanut butter in a jug with water (see ingredients for amounts) until well combined.

a) Return the chicken to the pan and add the noodles and peanut sauce mixture.
b) Mix together and cook until everything is piping hot, 2-3 mins.

a) Divide the stir-fry between bowls.
b) Sprinkle over the lime zest, spring onion and any remaining chilli.
c) Serve with the lime wedges for squeezing over. Enjoy!