Teriyaki Chicken Noodle Stir-Fry - cooking recipe

Ingredients

2 None boneless skinless chicken thighs, cut into 3/4 inch pieces
1/2 tsp cornstarch
3 tbsp teriyaki marinade
1 clove garlic, crushed
1 tsp grated fresh ginger
1/2 tbsp vegetable or oil
1/2 lb peeled butternut squash, cut into matchsticks
3 heads baby bok choy, thickly sliced
9 oz fresh rice noodles

Preparation

Combine chicken, cornstarch, 1 tbsp of the teriyaki marinade, garlic and ginger in a medium bowl.
Heat a wok on high heat. Add oil, swirl to coat bottom and sides. Stir-fry chicken for 2 mins or until browned. Add the squash, stir-fry 1-2 mins, or until tender. Add the bok choy and noodles. Stir-fry until bok choy begins to wilt.
Remove from heat. Add remaining 2 tbsp teriyaki marinade and toss to combine. Serve at once.