2 tbsp vegetable oil 450 g/1 lb boneless, skinless chicken breasts, cubed 1 red pepper, seeded and sliced 4 spring onions, green part included, sliced diagonally pinch of salt
225 g/8 oz dried vermicelli or spaghettini 125 g/4’4 oz smooth peanut butter
1 tsp grated fresh ginger root
2 tbsp soy sauce
125 ml/4 1 oz chicken stock
Heat the oil in a large frying pan over a medium heat. Add the chicken and fry for 5-7 minutes until no longer pink.
Add the pepper and spring onions. Fry for 3 minutes until just soft. Remove from the heat.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Put the peanut butter, ginger, soy sauce and chicken stock in a large saucepan. Simmer over a medium-low heat, stirring, until bubbling. Add the cooked vegetables, chicken and pasta to the peanut mixture. Toss gently until coated with the sauce.
Transfer to a warm serving dish and serve immediately.