Chicken Stir-Fry with Tomato and Soba

Ingredients

• Chicken breast fillets 300g
• Soba noodles 200g
• Red pepper 1
• Yellow pepper 1
• Broccoli head 1
• Carrot 1
• Red onion 1
• Garlic cloves 2
• Fresh ginger 1 thumb-sized piece
• Vegetable oil 1 tbsp
• For the sauce
• Soy sauce 4 tbsp
• Tomato paste 2 tbsp
• Rice vinegar 1 tbsp
• Sesame oil 1 tsp
• Cornflour 1 tsp
• Chicken stock 100ml

Method

1. Cut the chicken into bite-sized pieces. Slice the peppers and red onion. Cut the broccoli into florets. Peel and thinly slice the carrot. Mince the garlic and finely grate the ginger.
2. Cook the soba noodles according to packet instructions. Drain well and rinse with cold water to prevent sticking. Set aside.
3. In a small bowl, whisk together all the sauce ingredients: soy sauce, tomato paste, rice vinegar, sesame oil, cornflour, and chicken stock. Set aside.
4. Heat the vegetable oil in a large wok or frying pan over a high heat. Add the chicken and stir-fry for 3-4 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
5. Add the red onion, peppers, broccoli, and carrot to the hot pan. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
6. Add the minced garlic and grated ginger to the vegetables and stir-fry for 30 seconds until fragrant.
7. Return the cooked chicken to the pan. Pour over the prepared sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
8. Add the cooked soba noodles to the pan. Toss everything together to combine and heat through. Serve immediately.