Kung Pao Chicken with Rice Noodles

Steps

1. Bring a large pot of salted water to the boil. Pat chicken dry with paper towels and dice 2cm. Place in a shallow bowl with first measure of kung pao sauce, salt and chilli flakes (if using). Mix well to coat and set aside for at least 5 minutes.
2. While chicken marinates, thinly slice onion; dice carrot 1cm; thinly slice bok choy. Heat a drizzle of oil in a medium, deep fry-pan on high heat and stir-fry chicken for about 2 minutes, until browned. Transfer chicken to a bowl and return pan to heat with a drizzle of oil.
3. Stir-fry onion for about 2 minutes, until softened. Add carrot cook for 3-4 minutes, until just tender. Return chicken to pan along with any resting juices and cook for about 2 minutes, until chicken is cooked through.
4. While veggies are cooking, place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes until tender, drain well, drizzle with a little oil to prevent sticking.
5. While chicken is cooking, mix cornflour with remaining kung pao sauce in a small bowl until smooth. When chicken has finished cooking, add kung pao/cornflour mixture and bok choy to pan and toss through for about 1 minute, until sauce has thickened. Season to taste with salt and pepper. Cut cucumber into thin matchsticks.
6. divide rice noodles between bowls and top with kung pao chicken, cucumber and mung bean sprouts. Sprinkle over chopped peanuts.