Shoyu Chicken Stir-Fry

• 500 grams Chicken thigh fillets, sliced into strips
• 1 Shoyu marinade (see related recipe)
• 250 grams Udon noodles
• 1 bunch Baby bok choy, roughly chopped
• 400 grams Can baby corn spears, washed & sliced in half lengthways
• 1 Red capsicum (pepper), sliced
• 1 medium onion, into wedges
• 2 stick Green onion, sliced
• 1 Sesame oil for frying

1. Marinate chicken for at least an hour.
2. Shoyu marinade recipe attached.
3. Heat oil in wok on full blast.
4. Fry onion until browned and set aside.
5. Stir fry chicken in batches and set aside with onion.
6. Clean wok, then fry your veges for a few minutes until veges start to soften.
7. Add marinate liquid and and udon noodles.
8. Cook through for 3 or 4 minutes.
9. Don't forget you had raw chicken in marinate so cook through well.
10. Return chicken and onion to hear through and serve.

shoyu, noodles, bok choy, corn, red, onion, green onion, sesame oil

Taken from cookpad.com/us/recipes/480629-shoyu-chicken-stir-fry (may not work)