1 tbsp oil
2 garlic cloves, crushed
1 tsp chilli flakes
½ onion, finely chopped
60ml soy sauce
3 tbsp blackcurrant jam
½ tbsp black pepper
2 tsp cornflour
3 tsp water
280g leftover roast chicken, torn
4 spring onions, chopped
1 Heat the oil in a large pan and cook the garlic, chilli flakes and onion for a few minutes until soft.
2 Stir in the soy sauce, vinegar, jam, pepper, cornflour and water until combined. Bring to a simmer, then cook on a low heat for five minutes until thick.
2 Stir in the chicken until coated. Stir in the spring onions and serve hot over noodles.
259 kcals, 6.1g fat (0g saturated), 25.2g carbs, 1.3g sugars, 24.7g protein, 1.8g fibre, 1g sodium