INGREDIENTS

• 1 Baxter & Greene Rotisserie Chicken, meat removed and shredded (about 600g)
• 1 tbsp sunflower oil
• 2 garlic cloves, thinly sliced
• 2cm piece of ginger, peeled and grated
• 320g tenderstem broccoli, stems halved
• 250g sugar snap peas
• 300g straight-to-wok udon noodles
• 4 spring onions, thinly sliced

For the sauce:

• 5 tbsp peanut butter
• 1 tbsp reduced salt soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar

DIRECTIONS

1. Whisk all of the ingredients for the sauce together with 2–3 tablespoons of water.
2. Heat the oil in a wok or frying pan over a high heat, add the garlic and ginger and cook for 1 minute. Add the broccoli and sugar snap peas and a splash of water and cook for 2–3 minutes until just tender, then add the noodles and fry for 1 minute more.
3. Toss through the shredded chicken.
4. Add the sauce and bubble for 1 minute until the vegetables are all coated and the sauce is slightly thickened. Serve with a scattering of spring onions.