Shoyu Chicken Stir-Fry

Name: Shoyu Chicken Stir-Fry
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Chicken thigh fillets, sliced into strips; 1 Shoyu marinade (see related recipe); 250 grams Udon noodles; 1 bunch Baby bok choy, roughly chopped; 400 grams Can baby corn spears, washed & sliced in half lengthways; 1 Red capsicum (pepper), sliced; 1 medium onion, into wedges; 2 stick Green onion, sliced; 1 Sesame oil for frying

ChrisO505 @cook_2774571

Ettalong, Australia

Did a Shoyu Chicken a couple of weeks ago and it was great so I've used the same marinate for this one. Definitely a keeper.

ChrisO505 @cook_2774571

Ettalong, Australia

Did a Shoyu Chicken a couple of weeks ago and it was great so I've used the same marinate for this one. Definitely a keeper.

Saved

Ingredients

25 mins

4 servings

500 gramsChicken thigh fillets, sliced into strips
1Shoyu marinade (see related recipe)
250 gramsUdon noodles
1 bunchBaby bok choy, roughly chopped
400 gramsCan baby corn spears, washed & sliced in half lengthways
1Red capsicum (pepper), sliced
1 mediumonion, into wedges
2 stickGreen onion, sliced
1Sesame oil for frying

Saved

Steps

25 mins

1

Marinate chicken for at least an hour. Shoyu marinade recipe attached.
https://cookpad.wasmer.app/us/recipes/480626-shoyu-chicken

Shoyu Chicken
2

Heat oil in wok on full blast. Fry onion until browned and set aside.
3

Stir fry chicken in batches and set aside with onion.
4

Clean wok, then fry your veges for a few minutes until veges start to soften.
5

Add marinate liquid and and udon noodles. Cook through for 3 or 4 minutes. Don't forget you had raw chicken in marinate so cook through well.
6

Return chicken and onion to hear through and serve.