1. Prepare the ingredients: Cut 450g/1 pound chicken breast into bite-sized pieces. Peel and chop 2 cloves of garlic. Measure out 15g/1 tablespoon curry powder 2g/1 teaspoon salt and 1g/1/2 teaspoon peppercorns. You'll also need 60g/1/4 cup sweet chili sauce and 15g/1 tablespoon soy sauce.

2. Heat the wok or large skillet: Add 15g/1 tablespoon of vegetable oil to the wok or skillet over medium-high heat 230°C/450°F.

3. Cook the chicken: Add the chicken to the wok and cook until browned and cooked through about 5-6 minutes. Remove the chicken from the wok and set aside.

4. Cook the noodles: Add 115g/4 ounces egg noodles to the wok and cook according to the package instructions. Drain and set aside with the chicken.

5. Stir fry the vegetables: Add the remaining 15g/1 tablespoon of vegetable oil to the wok. Add 115g/4 ounces veggie stir fry mix and cook until the vegetables are tender-crisp about 3-4 minutes.

6. Combine and season: Add the cooked chicken and noodles back to the wok. Stir in the sweet chili sauce curry powder salt and peppercorns. Cook for 1 minute until the sauce is heated through.

7. Serve and garnish: Serve the spicy chicken stir fry hot garnished with sesame seeds and a sprinkle of soy sauce if desired.