Chicken Stir Fry

5 from 4 votes

Prep Time: 10

Cook Time: 5

Marinating Time: 30

Total Time: 45

Servings: People

Calories: 1067kcal

Author: Chef Jack Ovens

2 Tbsp (40ml) - Peanut Oil
1 - Shallot, Sliced
4 - Garlic Cloves, Thinly Sliced
30g (1.06oz) - Ginger, Peeled & Thinly Sliced (Julienned)
450g (1lb) - Fresh Thin Hokkien Noodles
2 Tbsp (40ml) - Chinese Rice Wine (Shaoxing Wine)
1 Tbsp (20g) - Granulated Sugar
2 Tbsp (40ml) - Soy Sauce
1 Tbsp (20ml) - Malt Vinegar
1/2 tsp (5ml) - Sesame Oil
90g (3.1oz) - Fresh Bean Sprouts (Mung Beans)
3 - Spring Onions (Scallions) Whites & Greens Separated, Thinly Slice & Keep Green Stems For Garnish.
1 - Long Red Chilli, Thinly Sliced (Optional)

Combine the chicken thigh with the marinade ingredients, mix well & allow to marinate in the fridge for 30 minutes.
Heat peanut oil in a wok or pan over high heat. Add in the marinated chicken and stir fry for 1 minute, remove & set aside.
In the same wok or pan add the shallot & ginger, stir fry for 45 seconds. Add in the garlic and stir fry for 20 seconds.
Add in the noodles, stir-fried chicken, Chinese rice wine (Shaoxing wine), granulated sugar, soy sauce, malt vinegar & sesame oil. Stir fry for 2 minutes mixing well. Add in the bean sprouts (mung beans), spring onion (scallion) & half of the chilli, stir fry for 30 seconds.
Serve in bowls & garnish with the thinly sliced (julienned) green stem spring onion (scallion), chilli & fresh coriander (cilantro).