- 2 tsps cornflour
- 1⁄2 cup chicken stock
- 2 tblsps oyster sauce
- 2 tblsps soy sauce
- 2 tblsps tomato sauce
- 2 tsps sesame oil
- 350g packet fresh chow mein noodles
- 2 tblsps peanut oil
- 600g chicken breast fillets, trimmed, thinly sliced
- 2 medium carrots, coarsely grated
- 1 bunch baby bok choy, trimmed, roughly chopped
Blend cornflour with 1⁄4 cup of stock in a jug. Stir in remaining stock, sauces and sesame oil until combined.
Cook noodles according to packet directions. Drain.
Combine 1 tblsp of the oil and chicken in a bowl. Toss to coat.
Heat a large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until just cooked. Remove.
Heat remaining oil in wok. Add carrots. Stir-fry for 1 minute. Add noodles. Stir-fry for 3 minutes. Return chicken to wok with bok choy and sauce mixture. Stir-fry for a further 2 minutes, or until chicken is cooked and mixture is hot.
This recipe originally appeared on New Idea Food