Chicken, bok choy and baby corn stir-fry

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Recipe «Chicken, bok choy and baby corn stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 600g fresh wide rice noodles, 1/4 cup peanut oil, 600g chicken tenderloins , tendon removed, halved lengthways, 4 green onions, sliced diagonally, 2 garlic cloves, finely chopped , 115g baby corn, halved lengthways, 1 bunch baby bok choy, trimmed, stems chopped, leaves separated, 1 quantity Sweet soy, honey and ginger stir-fry sauce .

Ingredients:

• 600g fresh wide rice noodles 
• 1/4 cup peanut oil 
• 600g chicken tenderloins , tendon removed, halved lengthways 
• 4 green onions, sliced diagonally 
• 2 garlic cloves, finely chopped 
• 115g baby corn, halved lengthways 
• 1 bunch baby bok choy, trimmed, stems chopped, leaves separated 
• 1 quantity Sweet soy, honey and ginger stir-fry sauce 

Instructions

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until just tender. Drain. Separate noodles and set aside.
2. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until light golden. Transfer to a plate. Repeat with oil and remaining chicken.
3. Heat remaining 1 tablespoon oil in wok. Add green onions, garlic, baby corn and bok choy stems. Stir-fry for 1 minute. Return chicken and any juices to wok. Add sauce, bok choy leaves and noodles. Stir-fry for 2 minutes or until heated through. Serve.