• Boil a pot of salted water for the broccoli.
• Cut the broccoli into florets. Halve any large florets.
• Once the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with a little oil and season with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Halve, peel and thinly slice the onion.
• Place a large pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry until toasted, stirring regularly, 2-3 mins.
• Once toasted, transfer to a small bowl and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the onion and garlic and fry until softened, stirring occasionally, 4-5 mins.

• Add the chicken to the pan and season with salt and pepper.
• Fry until golden and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh. It will still taste delicious once cooked!

• Add the teriyaki sauce, soy sauce, garlic and 75ml water (double for 4p) to the pan.
• Simmer until thickened, 3-4 mins. Add a splash of water to loosen the sauce if it becomes too thick. Season to taste with salt and pepper.
• Add the cooked broccoli to the pan and stir to combine.
• Carefully separate the noodles, add them to the pan and gently toss in the sauce until softened and warmed through, 1-2 mins.

• When everything is ready, divide the chicken noodles between bowls.
• Spoon any remaining sauce from the pan over the top.
• Finish with a scattering of toasted sesame seeds.