Ginger Chicken Stir Fry - cooking recipe

Ingredients

1 lb chicken thighs, trimmed, cut into 3/4 inch pieces
2 tbsp soy sauce
1 tbsp fish sauce
2 cloves garlic, sliced
1 tbsp brown sugar
2 tbsp vegetable oil
1 None medium white onion, halved, thinly sliced
1 None small red pepper, sliced
3.5 oz green beans, trimmed, halved
15.5 oz fresh Singapore noodles, rinsed under hot water to separate strands
1/2 cup chicken stock
3.5 oz baby spinach
1 tbsp fresh ginger, finely grated
1/3 cup roasted unsalted cashews

Preparation

Combine chicken, soy sauce, fish sauce, garlic, and sugar. Cover with plastic wrap and chill for 15 mins to marinate. Drain chicken, discarding marinade.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat base. Working in batches, stir-fry chicken for 2-3 mins, or until just cooked. Set aside. Add remaining oil and stir-fry vegetables for 3-4 mins, or until tender. Return chicken to pan along with noodles and chicken stock. Stir-fry for 2 mins, or until stock boils. Add spinach and ginger. Stir-fry for 1 min, or until spinach wilts.
Serve sprinkled with cashews.