• Boil a full kettle. Heat a drizzle of oil in a large frying pan on medium-high heat. 
• Fry the chicken, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
• Meanwhile, cut the lime into wedges (see ingredients for amount). Halve any larger broccoli florets.

• When your kettle has boiled, pour the water for the sauce (see ingredients for amount) into a measuring jug. 
• Add the ketjap manis, soy sauce and peanut butter to the jug. Whisk your peanut sauce together well.
• Pour the rest of the boiling water into a saucepan on high heat. Add the noodles and broccoli to the boiling water, 4 mins, then drain in. TIP: Run the noodles and veg under cold water to stop them sticking together and keep the veg vibrant.

• Once the chicken is cooked, add the peanut sauce, cooked noodles and broccoli. Stir together.
• Add a splash of water if you feel it needs it.
• Add a squeeze of lime juice. Taste and add salt, pepper and more lime juice if needed.

• Serve the stir-fry between your bowls. Sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).
• Serve with any remaining lime wedges for squeezing over.

Enjoy!