Sweet and Sticky Chicken Breast Noodles

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the sliced mushrooms and season with salt and pepper. Fry until starting to soften, 5-6 mins.

Stir in the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.

Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour.

Put 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 on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, add the noodles and green beans to the pan of boiling water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Once the chicken is cooked, add the cooked veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Remove from the heat, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.