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
- Heat the oil in a large pan and cook the garlic, chilli flakes and onion for a few minutes until soft.
- 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.
- Stir in the chicken until coated. Stir in the spring onions and serve hot over noodles.
Per serving: 259 kcals, 6.1g fat (0g saturated), 25.2g carbs, 1.3g sugars, 24.7g protein, 1.8g fibre, 1g sodium