Ultimate Kung Pao Style Chicken Noodles

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 1-2cm thick. 

Lay your chicken breast into the bowl of flour and spice, then toss to ensure the chicken gets an even coating of flour. 

Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay in the chicken and cook until browned, 3-4 mins each side. 

Meanwhile, boil a full kettle.

Now, make your kung pao sauce. In a jug or small bowl, combine the soy sauce, sriracha, rice vinegar, hoisin sauce, tomato puree, garlic, sugar and water for the sauce (se pantry for both amounts). Set aside.

Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.

Add the noodles and broccoli and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Meanwhile, clean out the now empty chicken frying pan and pop back on medium-high heat with a drizzle of oil. 

Once hot, add the pepper and stir-fry until tender, 3-4 mins. 

Once the pepper has become tender, add the kung pao sauce and simmer until thickened, 1-2 mins. 

Once thickened, stir the cooked noodles and broccoli into the sauce until well coated. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.