Soy Chicken Stir Fry

Ingredients:

• 500g Chicken Thighs
• 1 tbsp sesame seed oil
• 2 cloves garlic, minced
• 2 tbsp ginger, minced
• 2 spring onions (1 for toppings)
• 2 small chillies (optional)
• 1 pinch salt & pepper

Sauce

• 4 tbsp dark soy sauce
• 3 tbsp sweet soy sauce
• ½ fresh lime juice
• 1 tsp white pepper
• 1 tbsp corn starch, fully dissolved in 3 tbsp water

Veg & Noodles

• 1 tsp sesame seed oil
• 240g egg noodles – cooked according to packet instructions
• 1 bunch broccolini, cut into small florets
• 2 carrots, sliced
• 1 capsicum, thinly sliced
• 5 small mushrooms
• ½ cup edamame beans
• 1 small zucchini, thinly sliced

Method:

1. Combine ingredients for sauce in a jug and set aside.
2. Heat large saucepan or wok and add sesame seed oil. Sauté garlic, ginger, spring onions and chilli, until garlic is translucent. Add chicken, salt and pepper and stir fry for 8 minutes until slightly browned. Remove chicken from saucepan or wok and set aside.
3. Add oil to saucepan or wok and add all vegetables and stir fry for 2 minutes. Add back in chicken, cooked egg noodles and sauce mixture and cook for another 2-3 minutes until the sauce has thickened. Try not to overcook, otherwise vegetables will become soft.
4. Top with sesame seeds, remaining spring onions and chilli if you like it spicy like me!