Thai Style Chicken & Bell Pepper Noodle Dinner

Meanwhile, heat a splash of oil in a large frying pan on high heat. Pop the diced chicken breast into a bowl with the cornflour and Thai style spice blend (use less if you don't like spice) and mix to combine. Pop the chicken into the hot pan and cook until browned, 6-7 mins, stirring occasionally. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

While the chicken is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. Trim and thinly slice the spring onions. Roughly chop the coriander (stalks and all). Halve the lime. Once the chicken has browned, add the pepper to the pan and cook until softened, 5-6 mins, stirring every couple of mins.

In a bowl, mix together the ketjap manis, rice vinegar and honey. Squeeze in the lime juice. Once the pepper has softened, add the spring onions to the pan then pour in the sauce. Bring to a simmer until thickened, 2 mins.

Stir half of the coriander into the chicken mixture. Transfer 2 portions of the chicken mixture to a bowl and set aside to cool (this will be for your lunch). Add the noodles to the chicken mixture in the pan, stir to coat. TIP: Add a splash more water if dry. Cook until piping hot, 1-2 mins. Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!