Kung Pao Chicken with Rice Noodles

Steps

1. Bring a large pot of salted water to the boil. Pat chicken dry with paper towels and dice 2cm. Place in a shallow bowl with first measure of kung pao sauce, salt and chilli flakes (if using). Mix well to coat and set aside for at least 5 minutes.
2. While chicken marinates, thinly slice onion; dice courgette and carrot 1cm; thinly slice bok choy. Heat a drizzle of oil in a large, deep fry-pan on high heat. Stir-fry chicken for about 2 minutes, until browned. Transfer chicken to a bowl and return pan to high heat with a drizzle of oil.
3. Stir-fry onion for about 2 minutes, until softened. Add carrot and cook for 3-4 minutes, until just tender. Return chicken to pan along with courgette and any resting juices, and cook for about 2 minutes, until chicken is cooked through.
4. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain well and drizzle with a little oil to prevent sticking.
5. While chicken is cooking, mix cornflour with remaining kung pao sauce, until smooth. When chicken has finished cooking, add cornflour/kung pao sauce mixture and bok choy, and toss for about 1 minute, until combined and sauce has thickened. Season to taste with salt and pepper.
6. To serve, divide rice noodles between bowls and top with kung pao chicken and a handful of mung bean sprouts. Sprinkle with chopped peanuts (if using) and spring onions.