Ingredients
• 2 teaspoons peanut oil
• 500g single chicken breast fillets, sliced
• 1 brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 carrot, peeled, thinly sliced
• 1 zucchini, thinly sliced
• 125ml (1/2 cup) Teriyaki Marinade
• 1 tablespoon kecap manis
• 1 x 450g pkt Bamboo Pot Rice Noodles
• 1/4 wombok (Chinese cabbage), shredded
• 1 tablespoon chopped fresh coriander
Method
1. Heat a wok or large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
2. Add onion and garlic to the wok. Stir-fry for 3 minutes or until onion is soft. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender.
3. Add the chicken, marinade, kecap manis and noodles. Stir-fry for 2 minutes or until noodles separate and the sauce thickens. Add wombok and stir-fry for 30 seconds or until wombok wilts. Sprinkle with coriander to serve.
