One-pan dinners – big on flavour with an easy clean-up!

Serves 4, Prep 15 mins, Cook 20 mins

750g chicken thigh fillets

2 tblsps vegetable oil

2 medium carrots, halved

lengthways, thinly sliced

2 cloves garlic, crushed

1 tblsp finely grated fresh ginger

200g snow peas, trimmed

¼ cup brown sugar, firmly packed

2 tblsps soy sauce

2 tblsps fish sauce

440g packet shelf-fresh,

thin egg noodles

1 tblsp lime juice

1 small Lebanese cucumber, halved lengthways, thinly sliced diagonally

2 green spring onions, thinly

sliced diagonally

1 Trim excess fat from chicken. Cut into 2cm slices. Toss with half the oil in a bowl. 2 Heat a large, non-stick wok over a high heat. In two batches, arrange chicken in a single layer over base of wok. Cook, for about

2 minutes on each side, or until browned. Transfer to a plate.

3 Heat the remaining oil in the same hot wok. Add the carrots, garlic and ginger. Stir-fry for 2 minutes. Add snow peas and stir-fry for 1 minute. Remove vegetables from the wok.

4 Add combined sugar and sauces. Bring to the boil. Boil, stirring occasionally, for about 2 minutes, or until thickened.

5 Return chicken with cooking juices. Boil for a further 1 to 2 minutes, or until chicken is cooked through. Return vegetables with noodles and juice. Stir-fry until hot.

6 Serve topped with combined cucumber and onions.