300 g (10 oz) chicken fillets, cut into thin strips
200 g (7 oz) Tenderstem broccoli
2 garlic cloves, crushed
2 teaspoons finely grated fresh root ginger
1 red chilli, finely chopped
finely grated rind and juice of 1 lemon
1 tablespoon runny honey
2 teaspoons light soy sauce
300 g (10 oz) ready-cooked egg noodles
handful of roasted cashew nuts
Heat a wok until smoking hot, then pour in the oil, swirl around the pan and add the chicken. Cook for 1 minute, then add the broccoli and cook for 5 minutes until the chicken is nearly cooked through.
Add the garlic, ginger and chilli to the wok and cook for a further 1 minute. Then add the lemon rind and juice, the honey and soy sauce and toss around the pan.
Add the noodles and a splash of water and cook until heated through. Divide between serving bowls, scatter over the cashew nuts and serve.