Char Siu Chicken Stir Fry to Malay Spiced Chicken Soup

Set aside 2 portions of the diced chicken (for your lunch!). Pop the remainder in a large bowl and add the hoisin sauce, honey and half the soy. Add half  the garlic to to the bowl. Rub the flavourings all over the meat. Arrange on a foil lined baking tray. Put the reserved chicken into another bowl with half the Malay curry spice and half the coriander. Mix well with your hands. Arrange on a second foil lined baking tray.

Roast both trays of chicken in your oven until browned and sticky, 15-20 mins. (Remember which one is which!) Turn halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked through, remove from the oven and keep to one side. When the pan of water is boiling, add the noodles and cook for 4 mins. Drain in a sieve and run under cold water to stop them cooking. Set aside until needed.

Meanwhile, heat a splash of oil in a large frying pan over medium high heat. Add the green beans, remaining Malay spice, coconut milk, water (see ingredients for amount) and stock. Bring to the boil then lower the heat. Cover with a lid and simmer until the beans are tender, 7-8 mins.

When cooked, transfer the cooked Malay spiced chicken and soup to a plastic container and allow to cool. Set aside 2 portions of noodles (we will add these to the soup once it's cool). Wash the pan. Heat a splash of oil in the frying pan over high heat. Add the cooked hoisin chicken, bok choy, remaining garlic and remaining noodles. Stir fry until everything is piping hot, 2-3 mins then add the remaining soy sauce. Remove from the heat.