Chicken Stir-Fry With Bok Choy

• 1/3 cup soy sauce
• 2 cloves garlic, peeled and finely chopped
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 2 tsp ginger, finely chopped
• 2 None chicken breasts, cut into strips
• 2 tbsp peanut oil
• 2 None carrots, peeled and cut into matchsticks
• 1/4 cup Chinese rice wine or dry sherry
• 8 None scallions, thinly sliced on the diagonal
• 1 bunch bok choy, leaves separated, rinsed
• 6.5 oz beansprouts
• 9 oz hokkien noodles, cooked
• 1 tbsp cilantro, chopped

1. Combine the soy, garlic, cornstarch, sugar and ginger in a bowl. Add the chicken and turn to coat.
2. Heat the oil in a wok over a high heat. Stir-fry the carrots for 2 mins. Add the chicken with the marinade and cook for 5 mins, until the chicken is golden. Add the wine, onions, bok choy and beansprouts and stir-fry for 2 mins.
3. Add the cooked noodles and cilantro and cook for another minute, until heated through. Serve.

soy sauce, garlic, cornstarch, brown sugar, ginger, chicken breasts, peanut oil, carrots, chinese rice wine, scallions, bok choy, beansprouts, hokkien noodles, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/26897 (may not work)