Chicken And Corn Stir Fry

• 18 oz chicken thigh fillets, thinly sliced
• 1/2 cup teriyaki marinade
• 1/4 cup sweet chili sauce
• 1 tbsp peanut oil
• 1 (15 oz) can baby corn, drained
• 1 (8 oz) can sliced water chestnuts, drained
• 3.5 oz snow peas, halved diagonally
• 16 oz fresh thin Hokkien noodles

1. Combine chicken, teriyaki marinade and sweet chili sauce in a bowl. Set aside to marinate for at least 10 mins.
2. Heat peanut oil in a wok or large frying pan over high heat. Drain chicken. Working in batches, stir-fry chicken for 3-4 mins, until browned. Add baby corn, water chestnuts and snow peas. Stir-fry for 3 mins.
3. Meanwhile, prepare noodles according to package instructions. Drain then add to chicken and vegetables, tossing well to combine. Serve.

chicken thigh, teriyaki marinade, sweet chili sauce, peanut oil, baby corn, water chestnuts, snow peas, noodles

Taken from recipes-plus.com/api/v2.0/recipes/36672 (may not work)