Garlic & Ginger Chicken

Serves

4

Ingredients

• 6 chicken thigh fillets, cut into bite size pieces

• 1 teaspoon sesame oil

• 1 tablespoon cornflour

• 5 tablespoons Trident Garlic & Ginger Stir-Fry Sauce

• 1 clove garlic, crushed

• 2 tablespoons rice bran oil

• 400g button mushrooms, cut into quarters

• 1 red capsicum, cut into thin strips

• Juice of 2 lemons

• 310g can Trident Baby Cut Corn, drained

• 100ml chicken stock

• 375g Trident Singapore Noodles

• 2 bunches Baby Bok Choy, washed and trimmed

• 1 cup bean sprouts

• ½ cup coriander leaves, roughly chopped

• 4 spring onions, finely sliced to garnish

Instructions:

• Mix chicken with 1 teaspoon of sesame oil, 1 tablespoon of cornflour, 2 tablespoons of Trident Garlic & Ginger Stir-Fry Sauce and crushed clove of garlic. Heat 1 tablespoon of rice bran oil in the wok, add the chicken in batches and stir-fry until browned. Remove from wok & set aside.

• Mix together 1 tablespoon of rice bran oil, 3 tablespoons of Trident Garlic & Ginger Stir-Fry Sauce, mushrooms, capsicum and lemon juice. Stir to coat. Reserving the liquid, place the mushrooms and capsicum in the wok for 5 minutes, tossing occasionally. Add Trident Baby Cut Corn and stir through.

• Bring the chicken stock to boil in a saucepan and add reserved liquid. Boil for 3 minutes & then reduce to a simmer.

• Return chicken to the wok. Separate the Trident Singapore Noodles carefully and add noodles and bok choy to the wok. Cook until greens are just starting to wilt then add the bean sprouts.

• Place the chicken, noodles & vegetables onto a warmed serving platter. Pour the lemon mixture over the top and garnish with fresh coriander & spring onions.