Preparation
- Heat a wok over a high heat. When very hot, add 1 tablespoon of oil and swirl it around. Add in the peppers, carrot spring onion, garlic and broccoli along with a couple tablespoons of cold water.
- Stir fry for 2 minutes until cooked through and slightly charred. Remove from the pan onto a plate and set aside.
- Place the wok back over a medium heat and when hot, add the rest of the oil. Add the chicken to the wok and stir fry for 1 minute until the outside of the chicken is no longer pink. Add in the stir fry sachet and continue to stir fry for 5-6 minutes until the chicken is cooked though.
- Add the udon noodles and the veg (with those juices!) back into the wok and stir fry over a high heat for a final minute.
- Serve the chicken stir fry extra freshly sliced spring onion.