Stir-fries are very flexible - throw in whatever vegetables you like into this easy sweet and savoury chicken supper.
450g/1lb chicken breasts and thighs, cut into 5cm/2in strips
2 tsp light soy sauce
½ tsp ground black pepper
200g/7oz purple sprouting broccoli
2 tbsp vegetable oil
1 onion, finely sliced
3 garlic cloves, finely chopped
5cm/2in piece fresh root ginger, peeled, finely chopped
1 red pepper, cut into small wedges
2 tbsp shaoxing rice wine or dry sherry
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp chilli bean sauce
2 tsp cornflour
2 tbsp sesame seeds
For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.
Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.
Heat a wok or large frying-pan over high heat until it is hot.
Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
Remove the chicken from the wok and set aside.
Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.
Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
To serve, pile the noodles onto the plate, then spoon the chicken over the top.
Garnish with the sesame seeds and serve at once.
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James Martin presents with help from top chefs Lee Westcott and Paul Ainsworth.