Chicken, Peanut Butter and Coconut Noodles

Dinner

Serves: 1

Ingredients:

• 60g of whole wheat egg noodles / brown rice noodles can be used for GF option

• 1 chicken fillet

• 1 tsp of olive oil

• 1/2 onion

• 1/2 red/green pepper

• 1/2 tsp paprika powder

• 1 tsp curry powder

• 1/2 tsp of garlic powder

• 3-4 spears of broccoli

• 1 cup (approx. 100g) bean sprouts

• handful of fresh coriander (optional)

• 1 tsp of corn flour (optional)

  
  Sauce

• 200g coconut milk

• 1 heaped tsp peanut butter

• 1 tbsp soy sauce

• 1/4 low salt chicken stock cube

Instructions:

1.  Prepare and cook the noodles according to packet instructions

2.  Slice the chicken fillet, onion and pepper into strips

3. Add the olive oil into a wok or pan, then the chicken, onion and peppers

4. Cook for a few minutes  on a medium heat stirring often

5. Then add the curry powder, paprika, garlic and broccoli

6. Stir to ensure all ingredients are coated in flavours, then continue to cook on medium heat for around 10 minutes

7. Prepare the sauce by adding the coconut milk, peanut butter and soy sauce to a bowl. Crush the stock cube into the bowl too

8. Whisk together, depending on the type of peanut butter you have it may be a little lumpy. This is fine as the lumps will disappear  when added to the wok

9. Add the sauce to the wok  and mix around

10. Toss in the cooked noodles and bean sprouts

11. Turn up the heat so the sauce reduces

12. Taste test,  add more curry powder, garlic, soy sauce if you feel  it needs a touch more flavour

13. If your sauce is too thin, add 1 tsp of corn flour to water and mix. Then add this to your dish, mix  and allow to cook for a further few minutes. The sauce should thicken up

14. Plate up the dish, top with some fresh coriander if you have some and enjoy