Teriyaki Chicken Noodle Stir-Fry
- 2 None boneless skinless chicken thighs, cut into 3/4 inch pieces
- 1/2 tsp cornstarch
- 3 tbsp teriyaki marinade
- 1 clove garlic, crushed
- 1 tsp grated fresh ginger
- 1/2 tbsp vegetable or oil
- 1/2 lb peeled butternut squash, cut into matchsticks
- 3 heads baby bok choy, thickly sliced
- 9 oz fresh rice noodles
- Combine chicken, cornstarch, 1 tbsp of the teriyaki marinade, garlic and ginger in a medium bowl.
- Heat a wok on high heat. Add oil, swirl to coat bottom and sides. Stir-fry chicken for 2 mins or until browned. Add the squash, stir-fry 1-2 mins, or until tender. Add the bok choy and noodles. Stir-fry until bok choy begins to wilt.
- Remove from heat. Add remaining 2 tbsp teriyaki marinade and toss to combine. Serve at once.
chicken thighs, cornstarch, teriyaki marinade, clove garlic, ginger, vegetable, butternut squash, choy, fresh rice noodles
Taken from recipes-plus.com/api/v2.0/recipes/23378 (may not work)