Ingredients
160 gram chicken breast fillet, sliced thinly
1/3 cup (80ml) teriyaki sauce
1 clove garlic, crushed
cooking-oil spray
1 red onion (100g), cut into wedges
1/3 cup (80ml) chicken stock
200 gram udon noodles
100 gram snow peas, halved lengthways
1 cup (80g) bean sprouts
1 fresh small red thai chilli, sliced thinly
Method
1. Combine chicken, half the sauce and garlic in medium bowl; cover. Refrigerate 30 minutes.
2. Spray wok with cooking oil; cook chicken, in batches, in heated wok until browned.
3. Cook onion in wok 1 minute. Return chicken to wok with remaining sauce, stock, noodles and peas; stir-fry until hot.
4. Serve stir-fry topped with sprouts and chilli.
Related
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