Sweet and Sticky Diced Chicken Breast

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

Once hot, add the pepper and green beans. Season with salt and pepper, then fry until starting to soften, 3-4 mins.

Add the onion and cook, stirring occasionally, until softened, 2-3 mins more.

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 pan of boiling water. 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 on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar, ketchup and water for the sauce (see pantry for both amounts). Stir well to make your sticky sauce.

Once the chicken is cooked, 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.