Chicken And Corn Stir Fry - cooking recipe

Ingredients

18 oz chicken thigh fillets, thinly sliced
1/2 cup teriyaki marinade
1/4 cup sweet chili sauce
1 tbsp peanut oil
1 (15 oz) can baby corn, drained
1 (8 oz) can sliced water chestnuts, drained
3.5 oz snow peas, halved diagonally
16 oz fresh thin Hokkien noodles

Preparation

Combine chicken, teriyaki marinade and sweet chili sauce in a bowl. Set aside to marinate for at least 10 mins.
Heat peanut oil in a wok or large frying pan over high heat. Drain chicken. Working in batches, stir-fry chicken for 3-4 mins, until browned. Add baby corn, water chestnuts and snow peas. Stir-fry for 3 mins.
Meanwhile, prepare noodles according to package instructions. Drain then add to chicken and vegetables, tossing well to combine. Serve.