Chicken Stir-Fry with Butternut Squash and Soba

Ingredients

• Chicken breast, cut into bite-sized pieces 300g
• Butternut squash, peeled, deseeded, and cut into 1.5cm cubes 400g
• Red pepper, deseeded and sliced 1
• Pak choi, trimmed and quartered 200g
• Garlic, minced 2 cloves
• Ginger, freshly grated 1 tbsp
• Vegetable oil 2 tbsp
• Spring onions, trimmed and sliced diagonally 3
• Soba noodles 200g
• Soy sauce 4 tbsp
• Sesame oil 1 tbsp
• Chilli flakes (optional) 1/2 tsp

Method

1. Cook the soba noodles according to packet instructions. Drain, rinse under cold water, and set aside.
2. In a small bowl, whisk together the soy sauce, sesame oil, and chilli flakes (if using) to make the sauce. Set aside.
3. Heat the vegetable oil in a large wok or frying pan over a high heat.
4. Add the chicken pieces and stir-fry for 4-5 minutes until browned and cooked through. Remove from the pan and set aside.
5. Add the butternut squash and red pepper to the hot pan. Stir-fry for 5-7 minutes until the squash is tender-crisp and the pepper is slightly softened.
6. Add the pak choi, garlic, and ginger to the pan. Stir-fry for another 2-3 minutes until the pak choi is wilted and the aromatics are fragrant.
7. Return the cooked chicken to the pan, add the drained soba noodles and the prepared sauce. Toss everything together until well combined and heated through.
8. Stir in the sliced spring onions and serve immediately.