a) Boil a half-full kettle.

b) Halve the pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the chicken, pepper and broccoli to the pan. Fry until the chicken is browned and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water (see pantry for amount) into a large saucepan with 1/4 tsp salt and bring back to the boil on high heat.

b) When your pan of water is boiling, add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

a) Meanwhile, cut the lime into wedges. 

b) Crush the peanuts in the unopened sachet using a rolling pin.

a) Once the chicken is cooked, stir in the ginger, garlic & lemongrass puree and cook for 1 min more.

b) Add the soy sauce, ketjap manis, honey and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

a) Stir to combine and simmer until slightly thickened, 2-3 mins.

b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.

a) When ready, share your chicken stir-fry between your serving bowls.

b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over. 

Enjoy!