Japanese Teriyaki Chicken

500g chicken thigh fillets, cut into large pieces

225g Street Kitchen Japanese Teriyaki Chicken kit

2 tablespoons vegetable oil

4 green onions, cut into 4cm pieces

150g sugar snap peas, trimmed

100g snow peas, halved lengthways diagonally

100g baby corn, halved lengthways

noodles, to serve

extra thinly sliced green onions, to serve

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METHOD

1. Place chicken into a bowl. Add ginger & garlic paste and stir until combined.
2. Heat half the oil in a wok or large frying pan over high heat. Cook chicken in batches until browned. Add onion, peas and baby corn. Stir until combined. Add cooking sauce and cook for 2 minutes or until hot.
3. Place noodles onto serving plates. Top with stir fry and extra green onions.