Serves: 2 people
Time: 16 minutes
INGREDIENTS
01 Toast the peanuts in a large non-stick frying pan over a medium heat, tossing regularly, then remove and set aside, leaving the pan on the heat. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through. In a bowl, toss the chicken with 1 tbsp each of olive oil, red wine vinegar and black-bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
02 Cook the noodles in a large pan of boiling salted water according to the packet instructions. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes. Remove the chicken. Use tongs carefully to drag the just-cooked noodles and broccoli with a bit of their water into the frying pan. Pound half the peanuts in a pestle and mortar, toss into the pan with the remaining black-bean sauce and mix well, then divide between your plates. Slice the chicken and place on top, scatter over the remaining nuts, drizzle with extra-virgin olive oil, and dig in.
Nutrition per serving
Green: 579kcal, 18.7g fat (3.4g saturated), 45.5g protein, 60.7g carbs, 5.5g sugar, 1.4g salt, 4.3g fibre
5 Ingredients: Quick & Easy Food by Jamie Oliver is published on August 24 (Michael Joseph £26). Recipes © Jamie Oliver 2017. Recipes © Jamie Oliver Enterprises Limited. Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food)