Ingredients
100 g boneless chicken (leg portion), shredded, ½ tsp white pepper powder , 2 tsp garlic, minced, 3 peppers (red, yellow and green), sliced 3-4 broccoli florets, blanched, 1 shiitake mushroom (soaked in hot water for 15 minutes), 1 spring onion, sliced (white and green), 3-4 zucchini slices, ½ packet boiled noodles, 2 tbsp teriyaki sauce (readily available), 2 tbsp oyster sauce (readily available) A handful of bean sprouts, Salt to taste, 2 tbsp oil
Method
• Heat 1 tsp oil in a wok and add the shredded chicken with salt and white pepper powder. Keep the mixture aside.
• Heat the remaining oil in another pan. Fry garlic and all the veggies except bean sprouts. Stir for a few seconds.
• Add in the shredded chicken, boiled noodles, teriyaki sauce and oyster sauce and season well. Stir on high heat for a minute.
• Switch off the heat, add the bean sprouts and toss well. Garnish with spring onion greens and serve.
