Sweet and Sour Style Chicken

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper,  season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion to the pepper and cook until the onion has softened, 2-3 mins, stirring occasionally. Add the garlic, cook for 1 min more, then remove the veg to a bowl, leave to the side. Keep your pan, we’ll use it again.

While the veg cooks, add the noodles to the boiling water and cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together. 

Pop your now empty frying pan back on medium-high heat and add a drizzle of oil if necessary. When hot, add the chicken and fry, turning frequently until golden on each side, 8-10 mins. Meanwhile, put the ketjap manis and rice vinegar into a bowl with water (see ingredients for amount) and stir together. Once the chicken is golden, add the onion and pepper back into the pan and stir together for another minute.

Pour the sauce into the pan with the chicken and vegetables, reduce the heat to medium and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, and the chicken is cooked, 2-3 mins. Add the sugarsnap peas 2 mins into the simmering time. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove the pan from the heat and add salt and pepper to taste.