Soy Chicken with Stir Fry Noodles

INGREDIENTS

• Brinks boneless chicken breast cut into cubes
• 1 pack Pams Soy Stir Fry Sauce
• 200g Udon noodles
• 2 tbsp Pams Canola Oil
• 1 red onion, thinly sliced
• 3 tsp Pams crushed ginger
• 1 head of broccoli, cut into florets
• 1 can Pams Baby Corn, drained and rinsed
• 100g Talley's frozen peas
• 2 tbsp Olitalia white wine vinegar
• TVF fresh spring onions

METHOD

1. Place cubed chicken in a bowl and add half of the stir fry sauce, mix to coat chicken in the sauce, cover and refrigerate for an hour to marinate.
2. Heat the Udon noodles by placing them in a bowl and pouring over boiling water, stand for 2 minutes or until tender, drain well and set aside.
3. Heat 1 tablespoon of the oil in a wok and cook the chicken pieces until browned and the chicken is cooked through, set aside.
4. Heat remaining oil in the wok, stir fry red onion and ginger for 2 minutes, add broccoli, snow peas, remaining stir fry sauce, white wine vinegar and cooked Udon noodles, stir fry until vegetables are tender, return the chicken to the pan and stir fry for another 1 minute.
5. Serve the stir fry garnished with chopped spring onions.