Teriyaki Chicken And Noodles - cooking recipe

Ingredients

1 tbsp peanut oil
1 lb boneless skinless chicken thighs, cut into strips
1 medium onion, thinly sliced
1 clove garlic, crushed
1 None carrot, peeled and cut into strips
1 None zucchini, cut into strips
1 pkg (1 lb) fresh Chinese rice noodles
1/2 cup teriyaki marinade
1 tbsp kecap manis (thick sweet soy sauce)
1/2 small bok choy, coarsely chopped
None None Cilantro leaves, to serve (optional)
None None Sweet chili sauce, to serve (optional)

Preparation

Heat oil in a wok or large skillet on high heat. Add half the chicken and stir-fry for 2-3 mins, until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
Add onion and garlic to the same wok. Stir-fry for 1-2 mins, until onion is tender. Add carrot and zucchini and stir-fry for 2-3 mins, until just tender.
Return chicken to wok with noodles, marinade and kecap manis. Stir-fry for 1-2 mins, until noodles separate and the sauce boils. Add bok choy and stir-fry for 30 seconds, until wilted. Sprinkle with cilantro leaves and serve with sweet chili sauce, if desired