A slight twist on a traditional dish, with nuts instead of sesame seeds to finish too. It's a simple and pretty speedy mid-week dinner idea.
Heat the oil in the large frying pan. Reduce to a medium heat and add the chicken. Cover with a lid and cook for 15 minutes, stirring occasionally. It should looked cooked through and be just starting to brown.
Whilst the chicken is cooking, cut the carrot into thin sticks and the broccoli into small florets. Leave to the side. Bring two small saucepans of water to boil, ready to add the vegetables and noodles when the chicken is nearly done.
In a glass combine the Teriyaki sauce, soy sauce, honey, ginger, garlic and chilli. Add to the frying pan, toss the chicken in it to evenly coat and return to the heat for a further 10 minutes, allowing the sauce to thicken. You might wish to turn the heat up slightly here to help the sauce along it's way.
Add the carrots and broccoli to one of the saucepans of boiling water and cook for 5 minutes - it needs to be just a la dente.
Add the noodles to the second saucepan and cook for 3-4 minutes.
Serve the noodles between four bowls, add the carrots and broccoli on one side, and the chicken. Top with crushed peanuts and fresh chilli. Enjoy.