Stir Fried 5 spice Chicken with Pears and Noodles

300 g skinless chicken thighs, sliced

Marinade

3 tbsp soy sauce

2 tbsp mirin

1 tbsp honey

1 tsp Chinese 5 spice

1 tsp ground ginger

½ tsp ground coriander

½ tsp ground cinnamon

½ tsp ground chili

½ tsp tumeric

Noodles

1 400g packet Lo Mein or other fresh or dried egg noodle

vegetable oil, for cooking

1 clove garlic

1 small red chili, seeded and finely sliced

2 cups snow peas or snap peas

1 large carrot, peeled and cut into matchsticks

1 red pepper, cut into strips

2 pears, cored and sliced thinly

2 spring onion, sliced on the diagonal

To serve, finely chopped cashews and fresh coriander (optional)

Combine marinade ingredients. Place chicken in bowl, add half the marinade, and allow to sit at room temperature for 15-30 minutes

Meanwhile, cook the noodles following pack instructions. Transfer to a sieve and rinse in cold water, drain thoroughly

Drain excess marinade form chicken. Set a large high sided non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the chicken for 4-5 minutes or until cooked through. Transfer to a bowl and set aside. Wipe out pan with a paper towel

Add a little more oil and stir fry the shallot and chili for 1 minute, then add the vegetables and stir fry for 2-3 mins until just tender

Add the chicken and remaining sauce. Toss together to heat through

Add noodles, pear and spring onion and give a quick stir

Serve into bowls scattered with nuts and coriander if using

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Stir Fried 5 spice Chicken with Pears and Noodles