1. In a large pan or wok, heat the oil and fry
the diced chicken breast until coloured on all sides. The chicken is cooked
when its core temperature reaches 75C or when the juices run clear.
2. Remove the chicken from the pan and let the
pan heat up again.
3. Add the vegetables and fry until soft,
return the chicken to the pan and tip in the noodles. Stir together until hot.
4. Add the sweet chili sauce and soy to taste.
5. Serve and garnish with sliced chili, lime