1 hr Serves 2

You will need:

1 large chicken breast, cut into thin strips

100 g flat rice noodles

1 carrot

1 cup mixed bell peppers

Spring onion whites and greens

4-5 garlic cloves, sliced

3-4 tbsp oil, to stir fry

2-3 tbsp soy sauce

2 tbsp honey

2 tbsp vinegar

2-3 tbsp sweet chilli sauce

½ tsp sesame oil

Roasted peanuts, for garnish

1 tbsp oyster sauce

1 tbsp spicy teriyaki sauce

1 tbsp Sriracha sauce

2 tbsp soy sauce

1 tbsp brown sugar

1/2 tsp black pepper

1/4 tsp allspice pepper

2 star anise

Spring onion whites

Mix all the ingredients for the marinade and add in the chicken. Set aside while you prep everything else.
Soak rice noodles in lukewarm water for 10 minutes; drain and toss in some oil.
Julienne the vegetables and set aside
Heat up oil in a wok or any large pan. Fry garlic until golden brown and crispy. When done, remove from from pan, leaving behind excess oil.
Add chicken to the same oil and par cook then remove.
On high heat, stir fry the chopped vegetables in the same wok for a minute.
Add in the chicken and rice noodles; mix well.
Add in honey, vinegar, soy, sweet chilli sauce, and mix. Cook for 1-2 minutes.
Finish with sesame oil and serve. Garnish with spring onion greens, fried garlic and roasted peanuts.