Preparation
- Fry 400g diced chicken breast in a splash of oil for 5-7 minutes and set aside.
- Add another splash of oil and water to the pan along with chopped red pepper for colour, broccoli for crunch and 150g diced pineapple for zing. Stir-fry for 3 minutes, add the chicken and 2 pouches sweet and sour stir-fry sauce for kick.
- Cook for 2 minutes, add 1 1/2 packs ready to wok noodles and cook for a further 2 minutes. Garnish with spring onion.
With red pepper for colour and broccoli for crunch, this sweet and sour chicken noodles recipe will soon become a midweek meal winner. Serve with two portions of vegetables on the side.