Chilli chicken with peanut noodles

Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories.

Serves 2

2 tsp rapeseed oil 

2 skinless, boneless chicken thighs, about 225g in total, all fat removed, chopped

3 large garlic cloves, finely grated

1 tbsp ginger, cut into matchsticks

1 red chilli, deseeded and finely chopped

175g Tenderstem broccoli, stems sliced on the angle, florets left whole

1 red pepper, deseeded and chopped

½ tsp tamari

For the noodles

2 nests wholewheat noodles

1 tbsp sugar-free peanut butter 

½ lime, zested and juiced

1 tsp ground cumin

Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.

Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.

Recipe from Good Food magazine, July 2017