One-Pot Asian Chicken & Udon Noodle Soup

• Cut chicken breast strips into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, celery and corn until tender, 4-5 minutes. • Add sweet soy seasoning and the water, then bring to the boil. • Add udon noodles and cook, stirring until tender, 3-4 minutes. • Add sriracha, the brown sugar, soy sauce and chicken and cook, until heated through, 1-2 minutes.