Chicken stir fries are incredibly easy to make and this one is packed with flavour and fragrance. From start to finish, it only takes 20-25 minutes to make. Double or triple the recipe to serve more and change it up to make it your own. This is a perfect recipe to use up excess ingredients. Please enjoy.

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Ingredients - 

400g (14oz) - Chicken Thigh, Boneless & Skinless, Thinly Sliced 
400g - Hokkien Noodles, Cooked or Uncooked, See Packet Instructions 
2 Tbsp (40ml) - Vegetable Oil 
20g (0.7oz) - Ginger, Peeled & Julienned 
6 - Spring Onions (Scallion), Thinly Sliced, Some Green Stem Left for Garnish 
1 - Bunch Baby Boy Choy, Thinly Sliced Strips 
1 - Long Red or Birdseye Chilli 

Marinade - 

1 Tbsp (20ml) - Soy Sauce 
1 tsp - Cornflour or Starch 
1 tsp (5ml) - Toasted Sesame Oil 
Pinch of MSG (Optional) 
Pinch of Ground White Pepper 

Stir Fry Sauce - 

3 1/2 Tbsp (70ml) - Soy Sauce 
2 tsp (10ml) - Dark Soy Sauce 
1 Tbsp (20ml) - Shaoxing Wine 

Method - 

1. In a bowl, mix the marinade ingredients and whisk to combine. Add the sliced chicken and mix well to marinate. Marinade for 20-30 minutes. 

2. In a second bowl, whisk together the stir-fry sauce ingredients. 

3. Place a large wok over high heat. Add the vegetable oil and marinated chicken, and stir fry for 2-3 minutes or until just cooked. Add ginger, spring onion, baby bok choy and chilli (optional). Stir fry for 2 minutes. Add the cooked noodles, stir fry sauce, and cook for 2 minutes or until the sauce coats everything. Remove. 

4. Serve in bowls, garnish with extra chilli and spring onion (scallion). Dig in. 

#stirfry #chickenstirfry #quickmeals