Sweet and Sticky Chicken

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper, season with salt and pepper, then fry until beginning to soften, 3-4 mins, stirring occasionally.
Add the onion and sugar snaps, then cook until softened, 2-3 mins more, stirring occasionally.
Stir in the garlic, cook for 1 min, then transfer the cooked veg to another bowl. Set aside with your pan.

While the veg cooks, add the noodles and 1/4 tsp salt to the boiling water and bring back to the boil. 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 with a drizzle of oil if needed.
Once hot, add the chicken. Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, put the ketjap manis and rice vinegar into a small bowl with the ketchup and water for the sauce (see pantry for both amounts). Stir well to combine your sticky sauce.

Once the chicken is golden, add the veg back into the pan and stir together for 1 min.
Pour the sticky sauce into your frying pan, then lower the heat to medium.
Simmer, stirring occasionally, until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.