10 OF THE BEST

One-pot meals to feed a family, or for students to try while away at uni

QServes 2

QPrep 15 mins

QCook 30 mins

1 tbsp sunflower oil

4 skinless, boneless chicken thighs 1 garlic clove, crushed

1 thumb-sized piece of ginger, peeled

and grated

500ml chicken stock

1 tsp soy sauce

1/2 hispi cabbage, finely sliced

150g mushrooms

150g straight-to-wok noodles

(we used udon)

FOR THE PEANUT SAUCE

1 tbsp peanut butter

1 tsp soy sauce

1 tsp honey sriracha or other chilli sauce (optional) 1 Heat the oil in a pan over a medium heat, and brown the chicken for 2-3 mins. Add the garlic and ginger and stir to coat the chicken. Fry for 1 min, add the stock and soy, bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 mins until the chicken is tender.

2 Mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it. Add the cabbage, mushrooms and noodles to the pan, turn up the heat and stir in the chicken. Add a dash of sriracha, if using, and serve in bowls drizzled with the peanut sauce.

PER SERVING 434 kcals, fat 14g, saturates 3g,

carbs 25g, sugars 7g, fibre 6g, protein 48g, salt 1.9g