Ginger Chicken Stir Fry

• 1 lb chicken thighs, trimmed, cut into 3/4 inch pieces
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 cloves garlic, sliced
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 None medium white onion, halved, thinly sliced
• 1 None small red pepper, sliced
• 3.5 oz green beans, trimmed, halved
• 15.5 oz fresh Singapore noodles, rinsed under hot water to separate strands
• 1/2 cup chicken stock
• 3.5 oz baby spinach
• 1 tbsp fresh ginger, finely grated
• 1/3 cup roasted unsalted cashews

1. Combine chicken, soy sauce, fish sauce, garlic, and sugar. Cover with plastic wrap and chill for 15 mins to marinate. Drain chicken, discarding marinade.
2. Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat base. Working in batches, stir-fry chicken for 2-3 mins, or until just cooked. Set aside. Add remaining oil and stir-fry vegetables for 3-4 mins, or until tender. Return chicken to pan along with noodles and chicken stock. Stir-fry for 2 mins, or until stock boils. Add spinach and ginger. Stir-fry for 1 min, or until spinach wilts.
3. Serve sprinkled with cashews.

chicken thighs, soy sauce, fish sauce, garlic, brown sugar, vegetable oil, white onion, red pepper, green beans, fresh singapore noodles, chicken stock, baby spinach, ginger, cashews

Taken from recipes-plus.com/api/v2.0/recipes/24893 (may not work)