Blend veg and chicken with hot water or breast milk.
Chop the chicken and noodles into small pieces.
3 tbsp clear honey
2 tbsp water
3 tbsp dark soy sauce
1 tbsp cornflour
4 skinless chicken breasts
6-8 spring onions (leave out if your child hates ‘green bits’)
1 tbsp vegetable oil
Handful of peas
1 garlic clove, grated
1-2 tbsp sesame oil
‘What child doesn’t love sweet, sticky things?’ says Nadia. ‘With this dish, there is also a good whack of protein, carbs and vegetables. Swap the chicken for duck for a change.’
1. Mix together the honey, water, soy sauce and cornflour in a bowl to make a marinade. Slice the chicken into strips and toss in the marinade. Cut the carrots and spring onions into thin strips.
2. Heat the vegetable oil in a wok or large frying pan. Take the chicken out of the marinade with a slotted spoon and stir-fry for 2 minutes until slightly browned. Remove the chicken with the spoon and put into a warmed bowl.
3. Add the carrot, peas and garlic to the wok or pan and stir-fry for 1 minute. Add the spring onion, and then return the cooked chicken to the pan. Cook the noodles as directed.
4. Pour any remaining marinade into the pan and stir-fry for a couple of minutes. Serve with noodles tossed in the sesame oil.
Pregnant? Chicken is a good source of protein, vital for you and your bump.
Recipe adapted from Nadia Sawalha: Fabulous Family Food, £20, Macmillan. Photography by Mark Adderley and Nicky Johnston.