AuthorGeo FoodsCategoryChickenIngredients
Preparation
Place the chicken into a bowl. Add ginger garlic paste and stir until combined. Heat half the oil in a wok over high heat. Cook chicken in batches for five minutes or until browned. Add scallion, peas and baby corn. Stir until combined. Add the cooking sauce and cook for two minutes until cooked through. Place noodles onto the serving plates. Top with stir fry and extra scallions.
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· 500 g chicken fillets · 255 g Japanese teriyaki chicken kit · 2 tablespoons vegetable oil · 4 green onions · 150 g sugar snap peas · 100 g snow peas · 100 g baby corn · Noodles, to serve · Green onions, to serveDirections
1Place the chicken into a bowl. Add ginger garlic paste and stir until combined. Heat half the oil in a wok over high heat. Cook chicken in batches for five minutes or until browned. Add scallion, peas and baby corn. Stir until combined. Add the cooking sauce and cook for two minutes until cooked through. Place noodles onto the serving plates. Top with stir fry and extra scallions.
Ingredients
Directions
Place the chicken into a bowl. Add ginger garlic paste and stir until combined. Heat half the oil in a wok over high heat. Cook chicken in batches for five minutes or until browned. Add scallion, peas and baby corn. Stir until combined. Add the cooking sauce and cook for two minutes until cooked through. Place noodles onto the serving plates. Top with stir fry and extra scallions.