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

1. Combine chicken, cornstarch, 1 tbsp of the teriyaki marinade, garlic and ginger in a medium bowl.
2. 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.
3. 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)