Yellow Thai Style Peanut Chicken Noodles

a) Meanwhile, cut the Tenderstem® into thirds. Halve any thick broccoli stems lengthways.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

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

d) Once hot, add the chicken, broccoli and sliced pepper and stir-fry until the chicken is browned and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While everything cooks, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.

c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

a) When the chicken is cooked, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.

a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste and add more salt, pepper or lime juice if needed.