Lemongrass Chicken And Egg Noodle Stir-Fry

• 1 pound boneless, skinless chicken thighs sliced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 stalk lemongrass white part only, crushed
• 2 cloves garlic crushed
• 1 tablespoon peanut oil
• 1 onion finely sliced
• 1/3 cup chicken stock
• 8 ounces Chinese broccoli
• 15 1/2 ounces egg noodles fresh thin
• mint leaves Vietnamese, to serve, optional

1. In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
2. Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
3. Serve topped with Vietnamese mint, if using.

chicken, fish sauce, brown sugar, lime juice, only, garlic, peanut oil, onion, chicken stock, chinese broccoli, egg noodles, mint

Taken from www.yummly.com/recipe/Lemongrass-Chicken-and-Egg-Noodle-Stir-Fry-1405054 (may not work)