Rice noodles with chicken and vegies sizzle in a teriyaki and smokey barbecue sauce

Ingredients

200 g dried rice stick noodles

1 bunch baby bok choy

2 tbsp vegetable oil

600 g chicken thigh fillets, trimmed, cut into 3 cm pieces

1 onion, halved, thinly sliced

2 carrots, peeled, cut in half lengthways, thinly sliced diagonally

⅓ cup smokey barbecue sauce

2 tbsp teriyaki sauce

Method

1.Cook noodles according to packet directions. Drain. Rinse under cold water. Drain.

2.Trim bok choy. Separate leaves from stems.

3.Heat 2 teaspoons of the oil in a large wok over a high heat. Add chicken in two batches. Stir-fry for about 5 minutes, or until just cooked. Transfer to a plate.

4.Heat remaining oil in same wok over high heat. Add onion and carrots. Stir-fry for about 2 minutes, or until just tender. Add bok choy stems. Stir-fry a further 1 minute.

5.Return chicken to wok with bok choy leaves and combined sauces. Bring to boil. Add noodles. Stir-fry for 1 to 2 minutes or until combined and hot.

Chantal Walsh