Garlic and chilli chicken with noodle salad, peanut drizzle and steamed bok choi

Well, here we go.

In our ongoing attempt to be healthy and to make up for the huge consumption of booze and food at weekends, I thought I'd try something new last night. These often have mixed results (E still hasn't forgiven me for making him soup that "tasted of feet") but last night was a success.

The Chicken

• One large organic chicken breast (this should feed two easily - you don't need more than about 100-120g of protein per person)
• 2 red chillies (deseeded) and 4 fat cloves of garlic - all chopped very finely together

Slice the chicken into fine long strips and stick in a glad bag with the chopped chilli, garlic and a teaspoon of sesame oil. Mix it about and return to the fridge. This is best done in the morning so every time you open the door, give the bag a bit of a squish to help meld it all together. Tip: make sure when marinating you get all the air out of the bag when you seal it.

To cook, heat a frying pan (no fat/oil) until very hot, throw in the chicken and stir until cooked - make sure you scrape off all the yummy burnt garlic and chilli bits to serve with.

The Noodles

• 1/4 of a white cabbage and a fat carrot
• Rice Stick Noodles

Finely slice the white cabbage and carrot into 6in long and very thin strips and pop and set aside.

Boil up a section and a bit of noodles (they come on hanks all bundled together - normally 3 to a pack). Take care not to over cook, drain immediately and cool under running cold water and drain again.

When required throw the veggies into the noodles and toss

The Peanut Drizzle

In a mug, pop:

• a heaped teaspoon of smooth peanut butter
• 2 tablespoons of water
• 2 tablespoons of soy
• the juice of half a lime

Bung in the microwave for 30 secs, stir and repeat.

To serve: Split the noodle salad between to large bowls and douse with a tablespoon of soy, top with half the chicken each and drizzle with the peanut sauce. This is best served with some steamed Chinese greens of some sort - bok choi, pak choi, choi sum etc etc.

Enjoy.

Weather: cloudy and drizzly - not much change on the LAST THREE WEEKS.