- 1 tbsp olive oil
- 1 chicken breast, cut in half lengthways
- ½ orange, chopped (skin on)
- 1 tbsp clear honey
- ¼ red chilli, chopped
- 1 tbsp vegetable oil
- ¼ onion, chopped
- 2 spring onions, chopped
- 100g/3½oz ready-made egg noodles, cooked according to packet instructions
- 2 tbsp soy sauce
- ¼ orange, juice only
- pinch dried chilli flakes
- handful fresh coriander leaves, chopped
- For the chilli chicken, heat the olive oil in a frying pan over a medium heat. Add the chicken and cook for 3-4 minutes on each side, or until golden brown and completely cooked through.
- Add the orange pieces, honey and chilli and cook for two minutes, turning the breast to coat in the sauce.
- For the stir-fried noodles, heat the oil in a wok over a high heat. Add the onion and spring onion and stir-fry for 2-3 minutes.
- Add the noodles, soy sauce, orange juice and chilli flakes and stir-fry for one minute.
- Add the coriander, mix well and place onto a warmed plate. Place the chilli chicken on top and garnish with fresh coriander leaves.