CHICKEN TERIYAKI CHOW MEIN


Ingredients:

1/4 cup peanut oil or cooking oil
2 (500 g each) packs MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, drained (reserve marinade)
1 (50 g) pc onion, sliced
1 (150 g) pc carrot, julienned (cut into matchbox size strips)
1 (300 g) head broccoli, cut into florets
3 (300 g) bundles bok choy, ends trimmed and sliced into 4
1 (500 g) pack dried egg noodles (canton)
3 cups chicken stock, kept hot
1 tbsp sesame oil
1 tsp black sesame seeds (optional)

Procedure:

  1. Heat oil in a large pan or wok and sauté chicken until lightly browned. Add onion and carrot and continue sautéing until onion is tender. 
  2. Add other veggies, marinade and then canton noodles. Pour stock and mix well until noodles and veggies are tender.
  3. Mix in sesame oil and sprinkle with sesame seeds just before serving.

Makes 8 servings.
(Yield:  8 cups/1 cup per serving)

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