Crispy Sesame Chicken on Itsu Chicken Ramen Broth

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and sesame seeds into another bowl and season with the salt (see pantry for amount) and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, wipe out the (now empty) frying pan and pop back on high heat with a drizle of oil.

Once hot, add the pak choi and sugar snap peas. Stir-fry until just soft, 3-4 mins.

Add the garlic and fry for 1 min more.

Add the udon noodles to the pan. Toss, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Meanwhile, give the Itsu Chicken Ramen Brilliant Broth carton a good shake.

Pour the broth into a large saucepan, then pop on medium-high heat. Warm through until simmering and piping hot, 3-4 mins.

When everything's ready, slice the chicken widthways.