Teriyaki Chicken And Noodles

• 1 tbsp peanut oil
• 1 lb boneless skinless chicken thighs, cut into strips
• 1 medium onion, thinly sliced
• 1 clove garlic, crushed
• 1 None carrot, peeled and cut into strips
• 1 None zucchini, cut into strips
• 1 pkg (1 lb) fresh Chinese rice noodles
• 1/2 cup teriyaki marinade
• 1 tbsp kecap manis (thick sweet soy sauce)
• 1/2 small bok choy, coarsely chopped
• None None Cilantro leaves, to serve (optional)
• None None Sweet chili sauce, to serve (optional)

1. Heat oil in a wok or large skillet on high heat. Add half the chicken and stir-fry for 2-3 mins, 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 same wok. Stir-fry for 1-2 mins, until onion is tender. Add carrot and zucchini and stir-fry for 2-3 mins, until just tender.
3. Return chicken to wok with noodles, marinade and kecap manis. Stir-fry for 1-2 mins, until noodles separate and the sauce boils. Add bok choy and stir-fry for 30 seconds, until wilted. Sprinkle with cilantro leaves and serve with sweet chili sauce, if desired

peanut oil, chicken thighs, onion, clove garlic, carrot, zucchini, fresh chinese rice noodles, teriyaki marinade, manis, bok choy, cilantro, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/23180 (may not work)