Low-Cal Sticky Soy Chicken Thigh Noodles

Bring a medium saucepan of water to the boil for the noodles. Thinly slice the capsicum. Thinly slice the carrot on an angle. Crush or finely chop the garlic. Thinly slice the chicken, then season with salt and pepper.

Combine the garlic, stir-fry sauce, 2 tsp soy sauce, 1 tsp white vinegar, 1 tsp honey and 2 tsp water in a bowl. Season with pepper.

Heat a medium deep frypan over high heat. Spray the chicken with vegetable oil, then stir-fry for 4-5 mins until browned and cooked through. Remove from the pan. Heat 1 tsp vegetable oil in the pan. Stir-fry the capsicum and carrot for 6-7 mins until tender and lightly charred (see Kitchen 101). Remove the pan from the heat.

Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.

Add the chicken, noodles and sauce mixture to the veggies and cook, tossing, over medium-heat heat for 1 min or until combined. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the stir-fry among bowls, scatter over the sesame seeds and enjoy!

Add a little water to the pan while stir-frying the veggies to create steam and ensure they cook without burning, or without the need for more oil.