TERIYAKI CHICKEN NOODLES

■ Serves 4, Prep 15 mins, Cook 25 mins

1 Trim chicken. Cut crossways into 3cm wide slices.

2 Heat half the oil in a large, deep frying pan over a high heat. Add chicken in two batches. Cook, turning occasionally for about 5 minutes, or until browned.

3 Reduce heat to medium. Add remaining oil to pan with onion, garlic and ginger. Cook, stirring occasionally, for 3 minutes, or until onion is soft. Return chicken with noodles and combined stock, sauce and ¼ cup water.

4 Bring to boil. Cover with lid. Gently boil for 2 minutes. 5 Stir to combine. Re-cover. Gently boil for a further 5 minutes.

Stir in broccolini an asparagus. Re-cover. Gently boil for 4 to 5 minutes, or until chicken is cooked and noodles and vegetables are tender. Serve immediately.