Chicken Mee Goreng

• 450 g of fresh hokkien noodles
• 2 tablespoons rice bran oil
• 750 g chicken breast fillets, thinly sliced
• 1 large brown onion, halved and thinly sliced
• 1 medium carrot, halved and sliced diagonally
• 2 celery ribs, sliced diagonally
• 227 g water chestnuts, drained and chopped
• 250 g broccoli, cut into florets
• 2 garlic cloves, crushed
• 2 cm piece fresh ginger, peeled and sliced into matchsticks
• 3 green onions, trimmed and chopped
• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato sauce

1. Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
2. Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
3. Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
4. Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
5. Stir fry for 3 minutes until it's all heated through and serve.

hokkien noodles, rice bran oil, chicken breast, brown onion, carrot, celery, water chestnuts, broccoli, garlic, fresh ginger, green onions, sweet chili sauce, soy sauce, tomato sauce

Taken from www.food.com/recipe/chicken-mee-goreng-449150 (may not work)